Eggplant Parmesan

Ingredients:
1 large eggplant, peeled and sliced into 1/2-inch rounds
Butter-flavored cooking spray
Natures Season
1/2 cup all-purpose flour
1 26-ounce jar reduced-fat spaghetti sauce
2 1/2 cups reduced-fat mozzarella cheese

Preparation:
Preheat oven to 350 degrees. Peel and slice eggplant. Spray both sides with cooking spray and lightly sprinkle with Natures Season. Gently dip eggplant into flour to lightly coat. Generously spray a large, non-stick skillet with cooking spray and place over medium heat. Place eggplant into the skillet and brown the slices on both sides. Remove eggplant from skillet. Spray a 9×13-inch baking dish with cooking spray. Place eggplant slices on the bottom of dish. Gently pour sauce over the eggplant. Cover and bake for 15 minutes. Remove from oven and top with mozzarella cheese. Cover and return to the oven for 10 to 15 minutes or until cheese melts. Serve piping hot.