Total Calories: 147
Brush the eggplant lightly with oil and broil until lightly browned.
Make the sauce: place the tomatoes, tomato paste, oregano, basil, salt and sugar in a sauce pan and bring to a boil. Lower the heat and simmer for 10 minutes.
Mix the breadcrumbs, garlic powder, salt, pepper and parmesan cheese together.
Place a later of one half of the eggplant on the bottom of a casserole and spread a layer of tomato sauce. Sprinkle with half the breadcrumb mixture and then with a layer of mozzarella. Place a layer of the remaining eggplant on top of the cheese, spread with tomato sauce, sprinkle with the remaining breadcrumb mixture and top with the mozzarella. Bake for 25 minutes at 375 degrees and let cool for 10 minutes before slicing.
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