INGREDIENTS
1
Eggplant, peeled and cut into 1/4-inch slices (1 1/2 pounds), medium
1 cup
Spaghetti sauce
1
Cooking spray
2 tsp
Olive or vegetable oil
1/4 cup
Progresso dry bread crumbs
1 1/2 cups
Mozzarella cheese, reduced-fat
1/3 cup
Parmesan cheese