Eggplant Napoleon

This recipe was inspired by moussaka, eggplant Parmesan and lasagna. The result is a light and tasty meatless meal that makes any night a special occasion.

2 teaspoon olive oil
1 large onion, chopped
8 ounces mushrooms, sliced
3 small zucchini, chopped
1 14.5-ounce can no salt added petite diced tomatoes
1 14.5-ounce can no salt added crushed tomatoes
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon black pepper
1/4 teaspoon red pepper flakes
2 large eggplants, sliced 3/4"" thick
2 egg whites, beaten
1/2 cup bread crumbs (preferably whole-wheat or panko)
1/4 cup Parmesan cheese, shredded
2 tablespoons low-moisture mozzarella cheese, shredded

Preheat the oven to 375 degrees Fahrenheit.

Place a large saute pan over moderate heat. Heat the pan, then heat the oil. Add the onions and cook for 2 minutes (we're sweating not sauteing them, so we don't want them to get any color). Add the mushrooms and zucchini to the pan, stir to combine, and cook for 2 minutes. Add the spices and tomatoes, stir again, and simmer for 8 minutes.

While the tomato sauce is simmering, prepare the eggplant. Place the egg whites in a flat-bottomed dish and the bread crumbs in a second dish. Dip each slice of eggplant into the egg whites using one hand, then coat in the bread crumbs using the other hand.

Place a nonstick skillet over moderate heat. When the pan is warm, remove from heat briefly to spritz with nonstick cooking spray. Place the pan back on the burner. Saute each slice for 30 seconds per side, just to brown the bread crumbs.

Layer half of the eggplant in a 9x13-inch baking dish. Top each slice with 1/4 cup sauce. Layer the remaining eggplant on top of the first set of slices (you're creating eggplant stacks). Top each stack with another 1/4 cup of sauce. Sprinkle on the cheese, and bake for 10 minutes, until the cheese is melted and bubbly. Serve with an additional 1/4 cup sauce.

Makes 4 servings, each serving contains 3/4 cup of sauce