Breading and frying the eggplant for eggplant Parmesan results in a delicious but high-calorie dish that is far too much work for me. I make Easy Eggplant Parmesan using grilled instead of fried eggplant.
1 medium eggplant, peeled and sliced 1/2" thick
1/2 tsp dried oregano
1 26-oz jar spaghetti sauce
8 oz shredded part-skim mozzarella cheese
1/4 c. grated Parmesan cheese
Preheat broiler. Spray a cookie sheet with cooking spray. Lay the eggplant on the cookie sheet in a single layer. Spray the eggplant with olive oil flavor cooking spray. Sprinkle with half the oregano. Broil 4 minutes or until browned. Flip the eggplant over, spray with more olive oil cooking spray, sprinkle with the rest of the oregano, and broil another 4 minutes or until browned.
Turn off broiler and preheat oven to 350F. Spray a casserole dish with cooking spray. Pour enough spaghetti sauce in the dish to cover the bottom. Put in a layer of eggplant slices. Cover the eggplant with enough mozzarella to cover it. Add enough spaghetti sauce to cover. Sprinkle with some of the Parmesan. Add more eggplant and continue making layers until ingredients are used up, ending with a layer of Parmesan.
Put casserole dish in the oven and bake 30-40 minutes or until bubbly.