From Louise Maine

  • 1 eggplant, sliced into 1/2 inch rounds
  • 1 tomato, sliced
  • 1/4 cup grated fat-free Parmesan cheese (can also use mozzarella or pepper jack)

  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and drizzle or spray with a small amount of olive oil. Sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese or other cheese.Top with basil or oregano or other seasonings.
  3. Bake for 10 to 15 minutes or until soft for taste. Time is not really important but keep an eye on it.