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I couldn't wait until tomorrow to post this because it was gobbled up tonight and I just had to share! I found these cute little eggplants at Sam's Club. They come 5 to a package. Instead of frying the eggplant, I baked it prior to putting the dish together. I also used my noggin and came up some easy ways to make it healthy. Here is the recipe!

5 mini eggplants, peeled and sliced thin lengthwise (about 1/4 inch slices)
1/2 cup Egg Beaters egg whites
8 slices Pepperidge Farms Light Style Extra Fiber bread, toasted and cooled, then processed into fine crumbs with 1 tsp. dried parley
1 and 1/2 jar of Ragu Light 'No Sugar' Tomato and Basil Pasta Sauce
12 oz shredded mozzerella cheese
1/4 cup Parmesan cheese
1 additional tsp. dried parsley 

Preheat oven to 350 degrees. Dip eggplant slices in egg whites, then coat in the breadcrumbs. Lay in a single layer on a foil lined cookie sheet and bake 5 minutes. Turn slices and bake 5 more minutes. Remove from oven.

In a 9 1/2 x11 baking dish, coat the bottom with a thin layer of pasta sauce. Layer the eggplant on top of the sauce. Then sprinkle 1/3 of the cheeses on top. Repeat with 1 cup of sauce, eggplant slices, and cheeses. Keep layering, if necessary, and end with the cheeses. Sprinkle with an additional tsp. of parsley. Bake at 350 degrees for 35 minutes.

Enjoy!