Peel eggplant and then slice into 1/2 inch pieces. Sprinkle salt on both sides of the eggplant and place on paper towels. Put additional paper towels over the eggplant and place books or a heavy pan on top. Let the eggplant sit for 45 minutes to drain out the bitter juices.
Preheat oven to 425 degrees.
In a medium bowl beat the egg and egg white together. In another medium bowl mix the breadcrumbs, grated parmesan, and Italian seasoning.
Brush olive oil onto a baking sheet.
Dip eggplant slices into the egg and then into the breadcrumbs. Then arrange eggplant slices onto the baking sheet.
Bake eggplant slices for 25 minutes, flip over after 10 minutes.
Keep oven set to 425 degrees.
Cover the bottom of a 9 x 13 casserole dish with marinara sauce. Arrange baked eggplant slices in the sauce. Pour the rest of the sauce over the eggplant.
Place 2 ounces of cheese over every 2 slices of eggplant.
Baked for 25 minutes or until sauce is hot and bubbly.
Set the oven to broil and broil for 2-3 minutes or until the cheese is slightly golden.