Spicy Hot Eggplant Casserole - cooking recipe

Ingredients

1 medium eggplant (about 1 1/2 lb.), peeled and cut into 1/4-inch slices
1 (10 oz.) can tomatoes with green chilies, drained, chopped and divided
1/4 c. soft bread crumbs, divided
1/4 tsp. dried oregano, divided
1/2 c. no-salt added tomato sauce, divided
2 Tbsp. grated Parmesan cheese, divided
1/4 c. (2 oz.) shredded, reduced fat Cheddar cheese, divided
vegetable cooking spray

Preparation

Cook eggplant in small amount of boiling water 5 minutes; drain well.
Layer half the eggplant, tomatoes, bread crumbs, oregano, tomato sauce, Parmesan cheese and Cheddar cheese in a 1 1/2-quart casserole dish coated with cooking spray. Repeat layers, omitting top layer of Cheddar cheese.
Bake in preheated 350\u00b0 oven for 15 minutes. Sprinkle with remaining Cheddar cheese and bake 5 minutes more.
Makes 3 servings.