Ingredients
1 ½ pounds eggplant, stem discarded and sliced
⅓ cup low-fat Italian salad dressing
20 ounces prepared spaghetti sauce (about ¾ of 26-ounce jar), or to taste, divided
4 ounces fresh mozzarella cheese, thinly sliced
1 ounce parmesan cheese, grated (about ¼ cup)
12 ounces spaghetti
4 sprigs fresh basil, optional
Directions
To grill eggplant: Toss eggplant slices in dressing. Marinate for 15 minutes. Grill eggplant over medium-high heat until tender, flipping once, for about 10 minutes total.
To bake eggplant: Preheat oven 400 degrees. Coat 9-by-9-by-2-inch pan with cooking spray. Arrange single layer of eggplant slices in pan. Top with half of sauce. Repeat. Top with mozzarella. Sprinkle with parmesan. Bake for 20 to 30 minutes, or until sauce is hot and cheese is melted.
Makes 4 servings