- 1 15-oz. can diced tomatoes
- 2 medium eggplant (about 2 lb.), ends trimmed, cut into 1/3-inch-thick slices
- Salt and pepper
- 6 ounces part-skim mozzarella, shredded
- 1/4 cup grated Parmesan
- 1/3 cup Italian-seasoned bread crumbs
- calories 266
- fat 11 g
- satfat 7 g
- protein 18 g
- carbohydrate 26 g
- fiber 9 g
- cholesterol 29 mg
- sodium 1125 mg
How to Make It
Preheat broiler to high; place a rack about 8 inches from heat source. Line a rimmed baking sheet with heavy-duty aluminum foil and mist with cooking spray. Drain tomatoes, discarding liquid. Puree tomatoes in a blender or food processor. Set aside.
Mist eggplant slices lightly on both sides with cooking spray, sprinkle with salt and pepper and arrange in a single layer on lined baking sheet. Broil eggplant until golden brown, turning once, 10 to 12 minutes total.
Remove baking sheet from oven. Spoon some tomato puree over each slice, sprinkle with both cheeses, and top with bread crumbs. Return to oven and broil until cheese is melted and bread crumbs are toasted, 1 to 2 minutes. Serve immediately.