4 baby eggplants (about 1.5lbs), cut in half lengthwise and stems removed
2 tbsp olive oil
1 1/2 cups italian sauce
1 cup shredded mozzarella cheese (about 4oz)
1 tbsp grated Parmesan cheese
1/2 cup seasoned panko
Set the oven to 400°F. Spray a 13x9x2-inch baking dish with vegetable cooking spray. Place the eggplant, cut-side up, into the baking dish. Brush with 1 tablespoon olive oil. Season the eggplant as desired.
Bake for 30 minutes or until the eggplant is fork-tender. Spoon the sauce over the eggplant and sprinkle with the cheeses. Stir the panko and remaining olive oil in a small bowl. Sprinkle the panko mixture over the cheeses.
Bake for 20 minutes or until hot and the cheese is melted.