Eggplant Parm

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3 large egg whites

1 cup fine dry breadcrumbs

1/2 cup grated Parmesan cheese

2 medium eggplants, sliced into 1/4-inch-thick rounds

1/4 cup fresh basil, finely chopped

2 1/2 cups prepared marinara sauce

3/4 cup grated part-skim mozzarella cheese

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