Eggplant Parmesan

1 cup dry breadcrumbs
1/2 cup Finely grated fresh Parmesan Cheese
1/4 cup chopped fresh parsley
1 T dried Italian seasoning
1 tsp. salt-free lemon pepper
1/2 tsp. salt
2 (1 pound) eggplants, each peeled and cut crosswise into 6 slices
1 cup all-purpose flour
2 large eggs, lightly beaten
1 large egg, lightly beaten
cooking spray
1 (25.5 oz. jar fat-free marinara sauce
1 cup shredded part-skim mozzarella cheese
3 cups hot cooked angel hair pasta

Preheat oven to 350 degrees

Combine first 6 ingredients in a shallow dish. Dredge eggplant slices in flour. Combine egg whites and egg. Dip eggplant slices in a single layer on a jelly-roll pan coated with cooking spray. Bake at 350 degrees for 25 minutes. Pour the sauce evenly over eggplant slices; sprinkle with cheese. bake an additional 10 minutes or until cheese is milted. Serve over pasta.