Sheet Pan Eggplant Parmesan

• 2 Tbsps - extra-virgin olive oil
• 5 ½ ounce - Parmesan cheese
• 3  - egg whites
• 1 ½ teaspoon - kosher salt
• ¾ Cup - panko breadcrumbs
• 1  - eggplant
• 8 Ounce - mozzarella cheese
• 1 jar - marinara sauce

Instructions

1. Preheat oven to 400°. Brush a sheet pan with olive oil. Finely grate Parmesan. Whisk egg whites with salt in a small bowl. Mix 3/4 cup parmesan with the panko in a shallow bowl (set remaining Parmesan aside). Trim eggplant and slice crosswise about 1/3 inch thick.
2. Keeping one hand for wet ingredients and the other for dry, dip eggplant slices in beaten egg whites, then coat on both sides with Parm-panko mix, pressing to help the crumbs adhere. Arrange slices side by side on prepared sheet pan.
3. Bake eggplant on middle rack of preheated oven until tender and lightly browned, about 20 minutes. Remove from oven.
4. Coarsely shred mozzarella. Turn eggplant slices over (they'll be well-browned on the bottom, and by getting turned they won't get overdone). Pair a larger slice with a smaller one to keep portions similar, or match size of slices for a prettier look. Top half of slices with a heaping Tbsp. each of marinara and then shredded mozzarella. Cover with remaining eggplant, and then repeat with remaining mozzarella and more sauce. (You may have leftover marinara.)
5. Sprinkle any remaining panko-parm mix over eggplant stacks and top with reserved Parmesan.
6. Bake eggplant until heated through and the cheese is melted and bubbling, about 10 minutes. Serve eggplant stacks with any remaining marinara sauce.