1 large eggplant (cut into 12 slices, 1/2 inch thick)
1/4 cup Italian bread crumbs
1/4 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1/4 cup butter or margarine (melted)
Fresh basil, sliced
12 cherry tomatoes, sliced and broiled (or grilled)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano (undrained)
1 can (8 oz) tomato sauce with basil, garlic and oregano
Preheat oven to 425. Spray baking sheet with cooking spray and set aside.
Combine bread crumbs and Parmesan in a dish.
Brush eggplant slices with butter/margarine, then coat each side with bread crumb mixture.
Place on baking sheet and bake for 15 minutes or until tender, turning once. Top slices with mozzarella.
Combine undrained tomatoes and sauce in a saucepan. Bring to a boil over medium-high heat, then reduce heat to medium low and simmer for 10 minutes or until slightly thickened.
Pour tomato mixture evenly into four bowls. Add three eggplant slices over sauce in each bowl, then sprinkle with sliced basil leaves and top with grilled/broiled tomato slices.