Cook pasta according to recipe provided, omit salt. Rinse, peel and pat dry eggplant; slice eggplant thin in 1/4-inch rounds, set aside. Mince garlic and set aside. Lightly beat egg whites in a shallow plate and mix breadcrumbs and seasonings in a second plate. Coat eggplant slices with egg whites then coat both sides with breadcrumbs; place on baking pan lightly coated with cooking spray and bake for about 6 minutes at 400 degrees. Turn and bake for an additional 5-6 minutes, until golden brown. Spray a small nonstick saucepan with cooking spray and sauté garlic on medium heat until golden. Add tomato sauce to saucepan and heat through. Place eggplant over pasta in a small ovenproof casserole; spread tomato sauce over eggplant and sprinkle with Parmesan cheese. Turn oven off and place casserole in oven until cheese melts, about 2 minutes. Serve.