This is my favorite dinner, and it's mostly eggplant!

Fatfree Eggplant Parmesian

1 large eggplant (about 1 pound)
8 ounces fatfree mozzarella
1 jar fatfree marinara or spaghetti sauce (about 26 ounces)
15 ounce diced tomatoes (drained)
1-2 cups nonfat bread crumbs (from stale French or Italian bread)
1/4 tsp crushed dried basil (more if fresh basil is used)
1/4 tsp garlic powder
1/2 cup fatfree egg substitute
1/4 cup fatfree Parmesian grated topping

Peel eggplant and slice lengthwise 1/4" thick. Lay slices on paper
towels and salt lightly, cover with paper towels, and allow to drain
20-30 minutes. Meanwhile, combine marinara sauce and tomatoes in
saucepan and simmer for 10-15 minutes, stirring occasionally. Slice
mozzarella in 1/8" slices. Pour egg substitute into shallow dish or
plate. Mix bread crumbs, basil, and garlic powder in another shallow
dish or plate. Lightly spray a large nonstick skillet with canola or
olive oil spray and heat over medium heat. Pat eggplant slices dry,
dip in egg substitute, then in bread crumbs, pressing down and coating
both sides thoroughly. Brown breaded eggplant slices 5 minutes on each
side until browned and softened through. Layer in 9"x12" glass baking
dish as follows: one layer eggplant, 1/2 of sauce, 1/2 of mozzarella
slices, 1/2 of grated topping, repeat. Cover with baking dish with
parchment first then plastic wrap on top. Cook in microwave on
rotating turntable at high power for 18 minutes. If no turntable,
rotate a few times. Let stand for 10 minutes after cooking. Serve with
fresh French or Italian bread or garlic bread, green salad, steamed
green vegetable, and pasta.