2 serving olive oil cooking spray (5 one-second sprays per serving)
1 cup quick cooking rolled oats
1 tsp garlic powder
1 tsp dried oregano
1/2 tsp table salt
1/3 cup fat-free skim milk
1 1/2 pound eggplant, sliced crosswise into 1/2-inch-thick slices (about 1 large)
2 Tbsp parmesan cheese
12 oz uncooked whole-wheat spaghetti
28 oz canned diced tomatoes, with green pepper, celery and onion
16 oz canned tomato sauce
8 oz light or nonfat mozzarella cheese

Directions
Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.

In a shallow dish, combine oats, garlic powder, oregano and salt. Place milk in a separate shallow dish. Dip eggplant slices into milk and then into oat mixture; press oat mixture onto both sides of eggplant with hands. Place coated eggplant slices on prepared baking sheet and sprinkle with grated topping; lightly spray surface with cooking spray. Place in oven and bake 30 minutes.

Meanwhile, cook spaghetti according to package directions; drain and transfer to a large bowl. Cover spaghetti to keep warm.

In a medium bowl, combine diced tomatoes and tomato sauce. Reserve 2/3 cup of sauce mixture and pour remaining sauce mixture over spaghetti; toss to combine.

Remove eggplant from oven and spoon reserved tomato sauce over top; top with mozzarella cheese. Return eggplant to oven and bake until cheese is browned and bubbly, about 10 to 15 minutes more. (Note: If cheese does not brown, broil for an additional 1 to 2 minutes.)

Place spaghetti on plates or in shallow bowls and arrange eggplant slices over top. Yields about 1 1/4 cups of spaghetti and 3 baked eggplant slices per serving.