1. Place eggplant slices on large pan or platter, rub w/olive oil, then garlic, Italian herbs, salt & pepper. Let stand 5 mins.
2. Preheat oven to 350.
3. Heat grill or large nonstick grill pan. Spray w/oil & saute eggplant slices, until lightly brown on both sides.
4. Spoon 1/2 C marinara into 13x9 in dish. Top w/about 6 eggplant slices, 6 cheese slices & a few basil leaves. Top w/1 1/2 C sauce & repeat layering, ending w/sauce & parmigiano Reggiano.
5. Cover w/foil & bake 20 mins. Remove foil & bake an additional 10-15 mins, until surface is golden brown.
Per serving: 338 cal, 21g fat, 27mg chol., 14g prot, 25g carbs, 10g fiber, 1415mg sodium.
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