1 medium eggplant (about 1 1/2 pounds)
1 (14.5 ounce) can stewed tomatoes, undrained
2 teaspoons sugar
1 teaspoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried Italian seasoning
1/4 teaspoon pepper
2/3 cup reduced-fat mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

Heat oven to 350 degrees. Spray large baking dish with nonstick cooking spray. Cut unpeeled eggplant into 1/2 inch slices and place in a large saucepan. Cover with water and bring to boil over high heat. Reduce heat, cover and simmer for 5 minutes. Drain and pat dry. Mix remaining ingredients (not including cheese) in a medium saucepan. Cook over medium heat for about 5 minutes or until thickened, stirring frequently.

Place eggplant in baking dish and top with tomato mixture and cheese. Cover and bake about 20 minutes. Uncover and continue to bake 10 minutes longer. Makes 4 servings
Serving Size: 6 ounces