In this variation of eggplant Parmesan, instead of coating the eggplant slices in breadcrumbs, you simply coat them with cooking spray and brown them before topping the slices with a tomato mixture and cheese.
Olive oil-flavored cooking spray
1 small eggplant, peeled and thinly sliced into 6 slices (about 1 pound)
Freshly ground black pepper
1 1/2 cups canned whole tomatoes, chopped
1 tablespoon minced onion
2 teaspoons dried basil
3 garlic cloves, minced
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
2 tablespoons minced fresh parsley
1 tablespoon grated Parmesan cheese
How to Make It
Coat a jelly roll pan with cooking spray. Arrange eggplant in pan in a layer; coat with cooking spray. Broil 6 to 7 minutes, or until lightly browned. Turn and lightly coat with cooking spray; season with pepper. Broil an additional 6 to 7 minutes, or until lightly browned.
Combine tomato and next 3 ingredients in a bowl.
Arrange eggplant in an 11 x 7-inch baking dish coated with cooking spray. Top eggplant with mozzarella cheese and tomato mixture. Reduce oven temperature to 375°. Bake, uncovered, 12 to 15 minutes, or until cheese melts. Sprinkle parsley and Parmesan over eggplant mixture. Serve immediately.