Eggplant Parmesan

Ingredients

• 1/2 cup spaghetti sauce, divided
• 1/4 cup low-sodium breadcrumbs
• 1 tsp. Italian seasoning
• 1 1/2 tsp. canola oil
• 1 5- to 6-inch Japanese eggplant, cut into 1/4-inch-thick slices on the diagonal
• 1 small egg, beaten
• 1/4 cup grated low-fat mozzarella cheese, divided
• 2 tsp. grated Parmesan cheese, divided
• 1/4 tsp. dried basil

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