Heat a small amount of olive oil in a frying pan over medium heat. Add the minced garlic and sauté for about a minute, making sure it doesn’t burn. Pour in the canned tomato sauce and add oregano, Italian seasoning, garlic powder, and black pepper.

Stir well and let it simmer on low heat for 10–15 minutes. If the sauce gets too thick, add a splash of water.

Preheat your oven to 400°F (200°C). Slice the eggplant into ½-inch thick half-moon pieces. In a mixing bowl, beat the egg whites until frothy. Add four tablespoons of water and continue beating until combined. Pour the grated Parmesan cheese onto a shallow plate for coating.

Dip each eggplant slice into the egg white mixture, then press it into the grated Parmesan cheese, coating both sides well. Place the coated eggplant slices on a greased cookie sheet. Lightly spray the tops of the eggplant slices with cooking spray to help them crisp up. Bake in the preheated oven for 20 minutes, flipping them halfway through to ensure even browning.

Once the eggplant slices are done, remove them from the oven and let them cool slightly. Layer half of the eggplant slices in a casserole dish. Pour half of the marinara sauce over the eggplant. Sprinkle a small amount of mozzarella cheese on top (optional).

Repeat with another layer of eggplant, marinara sauce, and mozzarella.

Place the casserole dish back into the oven and bake for 10 minutes, just until the cheese melts and the dish is heated through. Serve warm and enjoy!