Baked Eggplant Parmigiana Was POINTS® value of | 17 Now POINTS® value of | 12 Servings | 4 Preparation Time | 20 min Cooking Time | 45 min Level of Difficulty | Moderate main meals | What do you call tender, seasoned eggplant slices, smothered with bubbling mozzarella cheese and tomato sauce? Delicious! Ingredients: 2 serving olive oil cooking spray (5 one-second sprays per serving) 1 cup quick cooking rolled oats 1 tsp garlic powder 1 tsp dried oregano 1/2 tsp table salt 1/3 cup fat-free skim milk 1 1/2 pound eggplant(s), sliced crosswise into 1/2-inch-thick slices (about 1 large) 2 Tbsp Kraft Non-Fat Grated Cheese Topping, or other brand 12 oz uncooked whole-wheat spaghetti 28 oz canned diced tomatoes, with green pepper, celery and onion 16 oz canned tomato sauce 8 oz Kraft Free Shredded Mozzarella Cheese, or other brand

Directions: Preheat oven to 400ºF. Coat a large baking sheet with cooking spray. In a shallow dish, combine oats, garlic powder, oregano and salt. Place milk in a separate shallow dish. Dip eggplant slices into milk and then into oat mixture; press oat mixture onto both sides of eggplant with hands. Place coated eggplant slices on prepared baking sheet and sprinkle with grated topping; lightly spray surface with cooking spray. Place in oven and bake 30 minutes. Meanwhile, cook spaghetti according to package directions; drain and transfer to a large bowl. Cover spaghetti to keep warm. In a medium bowl, combine diced tomatoes and tomato sauce. Reserve 2/3 cup of sauce mixture and pour remaining sauce mixture over spaghetti; toss to combine. Remove eggplant from oven and spoon reserved tomato sauce over top; top with mozzarella cheese. Return eggplant to oven and bake until cheese is browned and bubbly, about 10 to 15 minutes more. (Note: If cheese does not brown, broil for an additional 1 to 2 minutes.) Place spaghetti on plates or in shallow bowls and arrange eggplant slices over top. Yields about 1 1/4 cups of spaghetti and 3 baked eggplant slices per serving. We renovated Baked Eggplant Parmigiana over Whole-Wheat Noodles by: Baking the eggplant instead of pan-frying it in oil. Opting for fat-free cheeses instead of regular. Using more nutritious whole-wheat pasta in place of regular noodles.