1/4 cup prepared pesto

1/2 cup whole-wheat panko

2 tablespoons grated Parmesan cheese

1 tablespoon chopped fresh basil

Preheat oven to 375 F.

Spread sauce in a 9-by-13-inch broiler-safe baking dish. Make crosswise cuts every 1/4 inch along each eggplant, slicing almost to the bottom but not all the way through. Carefully transfer the eggplants to the baking dish. Gently fan them to open the cuts wider. Drizzle 2 tablespoons oil over the eggplants. Fill the cuts alternately with mozzarella and pesto (some cuts may not be filled). Cover with foil.

Bake until the eggplants are very tender, 45 to 55 minutes.

Combine panko, Parmesan and the remaining 2 teaspoons oil in a small bowl. Remove the foil, and sprinkle the eggplants with the breadcrumb mixture.

Increase the oven temperature to broil. Broil the eggplants on the center rack until the topping is golden brown, 2 to 4 minutes. Top with basil. Serve with the sauce.

Recipe nutrition: Per serving: 369 calories; 25 g fat (7 g sat, 13 g mono); 25 mg cholesterol; 25 g carbohydrate; 0 g added sugars; 9 g total sugars; 15 g protein; 8 g fiber; 500 mg sodium; 530 mg potassium.

Nutrition Bonus: Calcium (38 percent daily value)

1 1/2 Carbohydrate Serving(s)

Exchanges: 3 fat, 3 vegetable, 1 medium-fat protein, 1/2 starch

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)