Ingredients: 1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds) Cooking spray 1/3 cup finely shredded Parmesan cheese 1/4 cup seasoned dry bread crumbs 2 teaspoons olive or vegetable oil 1 cup spaghetti sauce 1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces) Total time: 16 min Directions:1. Set oven control to broil. Generously spray both sides of each eggplant slice with cooking spray. Place on rack in broiler pan. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender. 2. While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil. 3. Heat spaghetti sauce in 1-quart saucepan over medium heat about 2 minutes, stirring occasionally, until heated through. Remove from heat; cover to keep warm. 4. Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese. |