Preheat the oven to 400 degrees. Coat a baking pan with nonstick cooking spray.
In a large shallow dish, beat the egg whites and salt with a fork.
In another shallow dish, combine the breadcrumbs, Parmesan cheese, garlic, basil and oregano.
Dip the eggplant slices in the egg whites, then dredge them in the breadcrumb mixture to coat both sides evenly. Place the breaded eggplant slices side by side on the prepared baking pan and bake for about 20 minutes.
Remove from the oven and turn the eggplant slices over with a spatula or fork and bake for an additional 20 minutes on the other side. The eggplant slices should be tender when pierced with a fork.
Spread a ladle full of the tomato sauce in the bottom of a 2 quart casserole dish to keep it from sticking.
Layer about half of the eggplant slices on top, followed by another ladle full of tomato sauce. Dollop half of the ricotta cheese evenly on the eggplant slices. Sprinkle with 1 ½ cups of the mozzarella and half of the breadcrumb mixture.
Repeat the layers, shingling the remaining slices of eggplant on top, followed by the remaining sauce, ricotta and breadcrumb mixture.
Sprinkle the top with the remaining ½ cup of mozzarella. Bake uncovered, for 25 to 30 minutes, until the cheese is melted and bubbling.