Ingredients

1 large eggplant, sliced into 12 rounds

1/2 c pkg plain bread crumbs

1/2 c grated parmesan cheese

1 26 oz jar low fat spaghetti sauce

4 oz part skim mozzerella cheese, shredded

Preparation

  1. Heat oven to 425. Lightly coat a cookie sheet with nonstick spray and have ready a 8 or 9" sq. baking dish.
  2. Arrange eggplant in single layer on prepared sheet. Spray eggplant lightly with cooking spray. Bake 15 min until tender and bottoms of slices are golden brown.
  3. Reduce oven temp to 375. Mix bread crumbs and parmesan cheese in a small bowl.
  4. Spread 2/3 c spaghetti sauce in baking dish. Arrange 4 slices eggplant on sauce. Top eggplant with 2/3 c sauce, 1/4 c bread crumb mixture and 1/3 c mozzerella cheese. Repeat layers. Top stacks with remaining eggplant, sauce and crumb mixture.
  5. Bake 15 min or until saucce bubbles. Sprinkle with mozzerella cheese and bake 5 min longer.