Spicy Hot Eggplant Casserole - cooking recipe

Ingredients

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

Preparation

Cook eggplant in a small amount of boiling water 5 minutes; drain well.
Layer half of eggplant, tomatoes, breadcrumbs, oregano, tomato sauce, Parmesan cheese and Cheddar cheese in a 1 1/2-quart casserole coated with cooking spray.
Repeat layers omitting top layer of Cheddar cheese.
Bake at 350\u00b0 for 15 minutes.
Sprinkle with remaining Cheddar cheese and bake 5 minutes.
Yields 3 servings.
Contains 153 calories, 5 g fat.