Eggplant Parmesan - South Michigan Food Bank

Ingredients

• 1 medium eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds)
• Cooking spray
• 1/3 cup finely shredded Parmesan cheese
• 1/4 cup dry bread crumbs (any flavor)
• 2 teaspoons olive or vegetable oil
• 1 cup spaghetti sauce
• 1 1/2 cups shredded reduced-fat mozzarella cheese (6 ounces)