Slice the eggplant and weigh it raw. Arrange it on a baking sheet sprayed with olive oil, sprinkle it with salt, pepper, Italian seasoning and breadcrumbs.
Roast at 400° for 20 minutes (possibly less, since my second eggplant layer on another sheet pan ended up burnt and I couldn't use it to make the double decker I wanted).
Pull out your cute pumpkin pan and spray it with olive oil. Cover the bottom with a thin layer of pasta sauce, then arrange the eggplant in a single layer.
Spoon the rest of the pasta sauce on top.
Cover with a full cup of low fat mozzarella cheese.
Cover with aluminum foil. Cook for 15 minutes at 400°.
Cut into 4 servings and enjoy!
by Dragonscatsandbooks