Preheat the oven to 400 degrees F. Spray the bottom and sides of a 15-inch x 10-inch baking dish with cooking spray.

Trim both ends of the eggplants, and slice lengthways into 1/2-inch thick strips.

Place half the eggplant, in a single layer, in the prepared dish; sprinkle with kosher salt and pepper; spread one container of bruschetta sauce (mix it up first) over the eggplant. Sprinkle evenly with half the parmesan cheese. Repeat with another layer of eggplant, salt and pepper, the second container of bruschetta and remaining parmesan cheese.

Set the baking dish on a baking sheet; bake uncovered for about 40 minutes until cooked through and the cheese is golden brown. Let it sit for about 5 - 10 minutes before serving.