Dinner Bruschetta with Eggplant Ragu

Ingredients

• Nonstick cooking spray
• 1 1-pound eggplant, peeled and cut into 3/4-inch pieces
• 1 tablespoon olive oil
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1 28-ounce can diced tomatoes
• 1 15-ounce can cannellini beans, drained and rinsed
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup basil leaves, thinly sliced
• 4 /2-inch-thick slices sourdough or French bread
• 1 cup shredded reduced-fat mozzarella
• 2 tablespoons grated Parmesan