Eggplant Parmesan

Ingredients

• 1 1/2 tablespoons olive oil, divided
• 1 garlic clove, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper
• 2 (14.5-ounce) cans no salt-added whole tomatoes, undrained and coarsely chopped
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 Japanese eggplants, cut in half lengthwise (about 2 pounds)
• Cooking spray
• 1/2 cup grated Parmesan cheese
• 1/3 cup dry breadcrumbs