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| Eggplant Tomato Bake |
"This is a simple, easy and low-fat recipe."
Ingredients :
- 1 eggplant, sliced into 1/2 inch rounds
- 1 tomato, sliced
- 1/4 cup grated fat-free Parmesan cheese
Instructions :
| Prep : | Cook : 4M | Ready in : |
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- Preheat oven to 400 degrees F (200 degrees C).
- Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
- Bake for 10 to 15 minutes.
Notes :
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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