1. Pour 1/2 cup sauce into a 9-by-13 inch baking pan and spread to coat the bottom of the dish evenly. Set aside. Pour remaining sauce in a medium saucepan and warm over low heat.
2. Position a rack in the oven so that the top of the food to be broiled is about 2 inches from the heat source. Line a rimmed baking sheet with aluminum foil, shiny side down. Preheat broiler to 550 degrees (high) for exactly 5 minutes (no longer).
3. While broiler heats, arrange half the eggplant slices on the prepared bakingsheet and spray tops with olive oil cooking spray. Broil with the door slightly ajar 2 to 3 minutes, or until eggplant is browned in spots. Turn eggplant, spray second side with cooking spray, and broil another 2 to 3 minutes, or until browned and tender when pierced with the tip of a sharp knife.
4. Transfer cooked slices to the sauced baking pan, overlapping the slices to fill half the pan. Repeat broiling with remaining eggplant slices and cooking spray. Transfer those slices to the pan to fill it with one layer of overlapping slices. Keep the broiler on.
5. Sprinkle eggplant slices with salt and pepper. Pour warmed sauce from saucepan over eggplant slices, spreading evenly with the back of a spoon. Scatter mozzarella over sauce and top with Parmesan. Broil until cheese has melted and is a nice bubbly brown, about 2 to 3 minutes.
6. Remove from oven and sprinkle with herbs, if using. Let rest 5 minutes, thenserve.
Source: Hannaford fresh Magazine, January - February 2012