Eggplant Parmesan

My husband and I are in the process of trying out various eggplant Parmesan recipes right now to see which we like best. Here is the one we tried tonight. We liked this one (so did my 6 year old) and we're anxious to try more versions of this!

Ingredients:
1 large eggplant, peeled and cut into 1/2" slices
Cooking spray
1/3 cup finely shredded Parmesan cheese
1/4 cup dry bread crumbs
2 teaspoons olive oil
1 cup spaghetti sauce
1.5 cups shredded mozzarella cheese
Salt


After eggplant is peeled and sliced, lay it on a baking sheet and lightly salt the slices. Let them sit for a few minutes then pat them dry.
Set oven to broil. Generously spray both sides of the eggplant slices with cooking spray. Broil with tops 4 to 5 inches from heat about 10 minutes, turning once, until tender.
While eggplant is broiling, mix Parmesan cheese and bread crumbs; toss with oil.
Heat spaghetti sauce until heated through. Remove from heat; cover to keep warm.
Sprinkle 1 cup of the mozzarella cheese over eggplant slices. Spoon bread crumb mixture over cheese. Broil about 1 minute or until cheese is melted and crumbs are brown. Top eggplant with spaghetti sauce and remaining 1/2 cup mozzarella cheese.