All the things you crave about chicken and eggplant Parmesan, in one big melty dish... Super yum!

Preheat oven to 400 degrees. Spray 2 baking sheets and an 8" X 8" baking pan with nonstick spray.

Cut eggplant lengthwise into 1/2-inch slices. Sprinkle with 1/2 tsp. garlic powder, 1/2 tsp. onion powder, and 1/4 tsp. salt, and lay on one of the baking sheets.

Lay chicken cutlets on the other baking sheet, and sprinkle with 1/4 tsp. garlic powder, 1/4 tsp. onion powder, and 1/4 tsp. salt.

Bake eggplant and chicken for 20 minutes.

Meanwhile, to make the sauce, combine these ingredients in a medium bowl: tomatoes, 1 1/2 tsp. Italian seasoning, and 1/2 tsp. each garlic powder and onion powder. Mix well.

Remove chicken from oven.

Flip eggplant, and bake until lightly browned and mostly softened, about 12 minutes. Remove sheet, but leave oven on.

Evenly layer the following ingredients in the baking pan: 1/4th of the sauce, half of the eggplant slices, another 1/4th of the sauce, 1/2 cup mozzarella cheese, 2 tbsp. Parm, and another 1/4th of the sauce. Evenly top with cooked chicken.

Continue layering with remaining eggplant slices, sauce, 1/2 cup mozzarella cheese, and 2 tbsp. Parm.

Cover pan with foil, and bake for 30 minutes, or until hot and bubbly.

Uncover and bake until cheese has completely melted and lightly browned, about 5 minutes.

Let cool for 10 minutes before slicing.

Spaghetti pie is a comfort-food superstar, but it's also a calorie catastrophe. Not ours! You'll flip when you try this...

Preheat oven to 400 degrees. Spray a large pie pan with nonstick spray.

Microwave squash for 6 minutes, or until soft enough to cut. Once cool enough to handle, halve lengthwise; scoop out and discard seeds. Fill a large baking pan with 1/2 inch water and place squash halves in the pan, cut sides down.

Bake until tender, about 40 minutes.

Meanwhile, bring a large skillet sprayed with nonstick spray to medium-high heat. Add ground beef, and season with 1/2 tsp. onion powder, 1/2 tsp. garlic powder, and 1/4 tsp. salt. Cook and crumble for about 5 minutes, until fully cooked. Transfer to a large bowl.

Remove squash from oven, but leave oven on. Use a fork to scrape out spaghetti squash strands. Place in a strainer to drain excess moisture.

Thoroughly blot dry, removing as much moisture as possible. Transfer 5 cups squash strands to the large bowl. (Reserve any extra squash for another time.)

Add canned crushed tomatoes, egg whites/substitute, and 1 tsp. each onion powder, garlic powder, and Italian seasoning. Mix thoroughly. Transfer mixture to the pie pan and smooth out the surface.

Bake until slightly firm, about 25 minutes.

Sprinkle with cheese. Bake until cheese has melted and lightly browned, about 10 minutes.

Let cool for 10 minutes before slicing.