1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
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
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.