Tonights dinner was a healthy eggplant parmesan

I brushed the eggplant lightly with olive oil and seasoned them with a vegetable grill seasoning then cooked them on the flatop until fork tender.
Meanwhile, I sliced up a cup of cherry/grape tomatoes, a light drizzle of olive oil and then ...some basil and oregano.
Lined a baking sheet with foil, placed the eggplant on the sheet, covered each with a bit of spaghetti sauce, then the diced tomatoe and sprinkled with a small amount of four cheese reduced fat italian blend from Sargentto.
Placed that under the broiler until the cheese was golden.