1-1/2 pounds eggplant, unpeeled, cut into
about 12 slices
14 ounces spaghetti sauce
Arrange eggplant slices on a baking sheet coated with vegetable-oil spray. Place about one tablespoon full of spaghetti sauce on each slice. With the back of a spoon, spread sauce almost to the edge of each slice. (Optional: Sprinkle with your favorite herbs and spices).
Bake at 350 for about 30-35 minutes.
Eggplant slices are done when they are tender and can be pierced easily with a fork. Use them as a sandwich filling, or serve them as a side dish or over rice or pasta as an entree.