Eggplant Casserole

1. Preheat oven to 500 degrees. Line two large sheet pans with tin foil and spray with cooking spray. 2. Transfer cubed eggplant to baking sheets. Spray or drizzle with olive oil. Sprinkle with pepper and garlic powder. 3. Roast in over, tossing once, for 15 minutes. 4. While eggplant roasts in oven, in large bowl mix marinara sauce with chili powder and basil. 5. Spray a 2.5-3 quart baking dish with cooking spray. 6. Once eggplant is done roasting, lower oven to 425 degrees. 7. Add roasted eggplant to marinara sauce. Add half mozzarella cheese and mix well. 8. Transfer to baking dish and top with remaining mozzarella cheese and Parmesan cheese. 9. Bake 15-20 minutes, cool and enjoy.