1 medium eggplant (1 pound), unpeeled, sliced into 1/2-inch-thick rounds
2 medium tomatoes, sliced
1-1/2 cups garden-style (meatless) pasta sauce
1/2 cup (2 ounces) shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese

Preheat the oven to 350-degrees. Prepare an 8-inch diameter round pan with olive oil-flavor non-stick pan spray.

Layer the eggplant and tomatoes in the prepared pan. Spread the pasta sauce over the vegetables.

Cover with foil; bake 20 to 25 minutes, or until the eggplant is fork-tender. Uncover; sprinkle with mozzarella and top with Parmesan cheese. Bake, uncovered, 15 minutes or until the cheese is golden brown. Cut into 4 wedges.

Recipe makes four servings Eggplant Parmigiana.

Nutritional information per serving (1/4 of recipe):
Calories: 185
Fat: 7g
Cholesterol: 12mg
Sodium: 596mg
Carbohydrates: 24g
Fiber: 6
Protein: 9g
Exchanges: 1 Starch, 2 Vegetable, 1 Fat