Wash and peel the eggplant. Cut into 3/4-1" slices. In a 10" frying pan, heat just enough olive oil to cover the bottom. Dip the eggplant slices in the egg whites and then in the bread crumbs (just the top and bottom). Place in the hot oil- only long enough to "seal" the egg white/breadcrumbs. Place on a hot grill and cook until tender.
Heat the marinara sauce while the eggplant is cooking. When the eggplant is done, top with the marinara sauce and finish off to taste with the mozzarella cheese.