Baked Eggplant with Two Cheeses

Baked Eggplant with Two Cheeses

1 medium eggplant (1 1/2 pounds)
1 (14 1/2 ounce) can stewed tomatoes – undrained
2 teaspoons sugar
1 teaspoon flour
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/4 teaspoon dried oregano leaves
1/4 teaspoon pepper
2/3 cup shredded Swiss cheese OR 2/3 cup shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese

Heat oven to 350º. Spray rectangular baking dish, 11 × 7 × 1 1/2 inches, with nonstick cooking spray. Cut unpeeled eggplant into 1/2-inch slices. Place in 3-quart saucepan; cover with water (salted if desired). Heat to boiling; reduce heat. Cover and simmer 5 minutes; drain and pat dry. Mix remaining ingredients except cheeses in 2-quart saucepan. Cook over medium-high heat about 5 minutes, stirring frequently, until slightly thickened. Place eggplant in baking dish; top with tomato mixture and cheeses. Cover and bake 20 minutes. Uncover and bake about 10 minutes longer or until light brown.

This sounds like a version of eggplant parm. Except with my parm. I bread and brown the eggplant in oil a little.