Instructions: Preheat the oven to 350 degrees. Coat two 10- by 15-inch rimmed baking sheets with nonstick cooking spray.

Place the bread crumbs, Parmesan cheese, and oregano in a shallow dish; mix well. Place the flour in another shallow dish and place the eggs in a third shallow dish.

Dip the eggplant slices in the flour, then the eggs, then the bread crumb mixture, coating completely with each.

Arrange the eggplant in a single layer on the baking sheets. Lightly coat the tops of the eggplant with nonstick cooking spray. Bake for 25 to 30 minutes, or until golden.

Spoon the spaghetti sauce evenly over the eggplant slices, then sprinkle with the mozzarella cheese. Bake for 8 to 10 minutes, or until the cheese is melted. Serve immediately.

This recipe yields 6 servings.

Serving size: 3 slices.

NOTES :

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