Categories: Eggplant

Ingredients

• 1/4 cup Italian bread crumbs
• 1 large eggplant
• PAM
• 1 cup shredded part skim mozzarella cheese
• 1 can (14.5 oz) diced tomatoes with basil, garlic and oregano - drained
• 1 can (8 oz) tomato sauce with basil, garlic and oregano

Directions

1. eat oven to 425. Place bread crumbs in shallow dish & set aside.

2. Cut eggplant into 12 slices, about 1/2 inch thick. Spray each side of slices with PAM. Coat with bread crumbs on both sides and place on baking sheet. Bake 10 minutes, turning once. Top slices evenly with cheese. Bake 1 minute for cheese to soften.

3. Combine undrained tomatoes & sauce in small saucepan. Bring to a boil over medium high heat. Reduce heat to medium low; simmer 10 minutes until lightly thickend. Spoon tomato mixture evenly into 4 shallow bowls. Place 3 eggplant slices over sauce in each bowl.

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