In this healthy swap we ditch the frying – and many of the carbs and fat along with it – and keep the indulgent, luscious flavor of this classic Italian dish!
Set up a dredging station with the egg whites in a bowl and a mixture of bread crumbs, Parmesan cheese, salt and pepper whisked together on a plate.
One at a time, dredge eggplant slices first in egg whites, then in the bread crumb mixture, then repeat. When finished, arrange on a rack placed inside a cookie sheet.
Bake eggplant 25 to 30 minutes or until fork tender and coating is crispy.
After salting and draining zoodles of their excess water, flash cook them one to two minutes in boiling water. [NOTE: If making lunches ahead, do not cook the zoodles at all. When you reheat the dish the zoodles will cook perfectly.]
Plate the dish by placing zoodles on a plate. Top with a piece of the baked eggplant, about 1/3 cup (or more) of the sauce mixture and top while hot with shredded mozzarella cheese.