Zucchini & Eggplant "Lasagna"

2 egg whites
1 medium zucchini
1 medium Italian eggplant
1 ½ cups panko bread crumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried basil
salt & pepper
8 oz low fat, shredded, mozzarella cheese
48 oz jar, fat free, low sodium pasta sauce

1. Slice zucchini and eggplant into ¼ inch thick rounds
2. Beat egg whites in one bowl
3. Mix together bread crumbs and onion, garlic, basil, oregano with a sprinkle of salt and pepper in bowl
4. Set aside ½ cup of cheese.
5. Take one slice of eggplant and dip in egg then dip in bread crumbs.
6. Place in baking dish or slow cooker.
7. Continue with the rest of the eggplant, creating a layering in the bottom of the cooking vessel.
8. Pour ½ the jar of sauce over the rounds, spread evenly and top with ½ of the remaining cheese.
9. Repeat with zucchini slices. Top with remaining sauce and cheese.
10. Cover and cook in slow cooker on low for 5-6 hours or bake in oven at 325 for 1 hour.
11. During the last 15 minutes in the slow cooker top with reserved ½ cup cheese or after 1 hour in the oven top with cheese and bake uncovered until bubbling.
ENJOY!!!