Eggplant Parm-Healthy way

2 medium firm eggplant cut into 1/2 rounds
1 cup gluten free bread crumbs
1 egg scrambled
1 tablespoon dijon mustard
juice of one lemon
1/2 egg whites
1 cup gluten free flour
1 cup of shredded almond cheese mozzarella
2 tablespoon nooch cheese or nutritional yeast
1 tablespoon parsley
1 teaspoon garlic powder, onion powder, cayenne powder  (I know I have this written as a measurement but really...it's a sprinkle of this and that in each bowl.)
1 can of whole tomatoes I like Cento.
EVOO for drizzle

Place 3 bowls in an assembly line.  
Bowl 1: flour with salt, pepper, garlic powder, onion powder, cayenne powder, parsley 
Bowl 2: wisk 1 egg, 1/2 egg whites, dijon mustard and lemon juice
Bowl 3: Bread crumbs with all the spices above plus add a big palmful of the nooch or nutritional yeast. 
Preheat oven at 400*
Take eggplant rounds and dry them....salt and pepper.  Then go through the assembly line first dip in flour, then egg, then bread crumbs.  Put right on baking sheet.  
Drizzle with EVOO and put in the oven. Meanwhile open up the can of whole tomatoes and mash with a potato masher.  Add in all of the spices, including the nooch and I like to add a little crushed red pepper. 
While that is simmering shred cheese.  Once you can place a fork through the eggplant...spoon on the sauce...add on a layer of cheese, another layer of sauce and then more cheese.  About 15 minutes later....Bon Appetite!!!