After you slice the eggplant, let the eggplant sit out for about an hour and then roast it in the oven (with a little olive oil) for 20 minutes in a 425 degree oven. Carefully flip it half way through. You will know when its done when it’s brown and golden.
While the eggplant is cooking, in a medium bowl, combine egg whites, ricotta cheese, basil, garlic, salt, and nutmeg. Stir well until all ingredients are well combined.
Spray a large lasagna pan (about 13″X 9″ X 2″”) with nonstick spray. You can use any size pan, you just may need more or less of the ingredients depending on the size. Pour 1/8 cup of your tomato sauce evenly into the bottom of the pan. Top with lasagna sheet(s). Spread 1/8 of the ricotta mixture on top, followed by another 1/8 cup of your sauce. Top with eggplant slice(s).
Repeat layering with 1/8 cup sauce, lasagna sheet, remaining ricotta mixture, 1/8 cup sauce, and remaining eggplant slices until you’ve created lots of yummy layers.
Top your lasagna with the mozzarella and parmesan cheese Bake for 25 to 30 minutes, until cheese starts to brown.
