1 (8 ounce) bagshredded part-skim mozzarella cheese
1 (8 ounce) bagshredded fat free mozzarella cheese
12 cup grated low-fat parmesan cheese
1 (29 ounce) jar Ragu chunky tomato onion & garlic sauce (this sauce is only 3grams of fat per serving and is very good!)
olive oil flavored cooking spray
2 large eggplants
Preheat oven to 425F. Slice eggplant about 1/4" thick, spray with non-stick spray. Place eggplant on a cookie sheet and bake for about 15-20 minutes or until nicely browned. This can be done ahead of time, like on the weekend, so this is a lot quicker for a weeknight meal. Spray an 8x8-inch baking dish with the non-stick spray and put a small amount of sauce in the bottom of it. Place a layer of eggplant on top of the sauce. Top the eggplant with the 2 kinds of mozzarella and sprinkle a little parmesan on top. Top with a little bit of sauce and continue layering until either the ingredients are used up or you run out of room in the pan (I usually get 3 layers in). Top off with the rest of the cheeses. Bake in a preheated oven 35-45 minutes or until cheeses are melted and sauce is bubbling. ENJOY!