Spray both sides of eggplant slices with cooking spray; place in single layer on baking sheet. Broil, 6 inches from heat, 5 to 7 min. on each side or until tender. Meanwhile, cook and stir onions and garlic in large skillet sprayed with cooking spray 5 min. or until tender. Stir in next 4 ingredients; cook 3 min. or until heated through, stirring occasionally.
Arrange eggplant in single layer on bottom of 13x9-inch baking dish sprayed with cooking spray; cover with crumbles mixture.
Bake 15 min. Combine cheese and bread crumbs; sprinkle over crumbles mixture. Bake 5 min. or until cheese is melted and lightly browned.
Substitute 1-1/2 lb. zucchini or yellow summer squash for the eggplant.
Assemble as directed. Refrigerate up to 24 hours before baking as directed.
Calories From Fat
% Daily Value*
Total Fat 3.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.