Baked Eggplant Parmigiana


1/2 cup plain bread crumbs
1 tablespoon grated Parmesan cheese
1 teaspoon dried oregano
1/4 cup all-purpose flour
2 eggs, lightly beaten
1 large eggplant, trimmed and cut crosswise into 1/4-inch slices
Cooking spray
1 cup spaghetti sauce
1/2 cup (2 ounces) finely shredded mozzarella cheese


Preheat oven to 350 degrees F. Coat 2 large rimmed baking sheets with cooking spray.

In a shallow dish, combine bread crumbs, Parmesan cheese, and oregano; mix well. In another shallow dish, place flour. In a third shallow dish, place eggs.

Dip eggplant slices in flour, then egg, then bread crumb mixture, coating completely with each. Arrange eggplant in a single layer on baking sheets. Lightly coat tops of eggplant with cooking spray.

Bake 25 to 30 minutes, or until golden. Spoon spaghetti sauce evenly over eggplant, then sprinkle with mozzarella cheese. Bake 8 to 10 additional minutes, or until cheese is melted. Serve immediately.