Quick, easy and filling, this is a twist on standard eggplant Parmesan. Serve it as is for a lighter meal or add to a dish of pasta with extra sauce.
1/2 cup breadcrumbs
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
3/4 cup grated Parmesan cheese
1/4 cup mayonnaise
1 eggplant, cut into 1/2-inch slices
1 jar (26 ounces) spaghetti sauce
1 cup shredded mozzarella or other cheese
1. Preheat oven to 425 degrees. In a shallow bowl, combine breadcrumbs, spices, garlic powder and Parmesan.
2. Spread a thin layer of mayonnaise on both sides of eggplant slices. Dip each slice into breadcrumb mixture, pressing gently to adhere the coating to both sides.
3. Arrange eggplant on an ungreased rimmed baking sheet and bake 15 minutes or until tender.
4. Remove from oven and reduce temperature to 375 degrees. Spread each eggplant slice with a dollop of spaghetti sauce and top with mozzarella. Return pan to the oven for 10–15 minutes or until cheese is melted.