Light Eggplant Parmesan

Ingredients

• 2 (28-ounce) cans diced tomatoes
• 4 medium garlic cloves, minced or pressed through a garlic press (about 4 teaspoons)
• 1 tablespoon tomato paste
• 1 teaspoon extra-virgin olive oil
• ⅛ teaspoon red pepper flakes
• ½ cup minced fresh basil leaves
• salt and ground black pepper
• 2 medium globe eggplants (1 pound each), ends trimmed, cut crosswise into ⅓-inch-thick rounds
• kosher salt
• 1½ cups panko (japanese-style bread crumbs)
• 1 tablespoon olive oil ounce
• 1 parmesan cheese, grated (about ½ cup), plus extra for serving
• ½ cup unbleached all-purpose flour
• 1½ teaspoons garlic powder
• ground black pepper
• 3 large egg whites
• 1 tablespoon water
• vegetable oil spray
• 8 ounces reduced-fat mozzarella cheese, shredded (about 2 cups)
• 2 tablespoons minced fresh basil leaves