Eggplant Parmesan

Ingredients

• 2 egg whites
• 2 1/2 lbs eggplant, peeled and cut crosswise into 1/4"-thick slices
• 1/2 cup plain dried bread crumbs
• 1 cup tomatoes, chopped with their juice
• 1/4 cup chopped fresh basil
• 1/2 tsp black pepper
• 1 cup shredded part-skim mozzarella cheese (about 4 oz)
• 1/4 cup grated Parmesan cheese
• 4 cloves garlic, chopped finely
• 1/2 cup onion, chopped
• 1 T tomato paste
• 1 T balsamic vinegar