·        ½ large eggplant cut into thin rounds

·         ½ grated parmesan cheese

·         1 Tbsp extra virgin olive oil

·         1/3 cup tomato sauce

·         1/3 cup shredded mozzarella cheese

·         Salt and pepper to taste

·         Fresh basil for garnish

Nutrition Facts:

Per Serving: 274 calories; 19.1 g fat; 13 g carbohydrates; 14.6 g protein; 37 mg cholesterol; 718 mg sodium

Yield: 2 servings

1.    Preheat oven to 350 degrees F

2.    Arrange eggplant rounds on a baking sheet; lightly coat with olive oil.

3.    Bake eggplant rounds in preheated oven until hot, about 5 minutes.

4.    Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.

5.    Drop a dollop of tomato sauce into the center of each eggplant round; top with mozzarella cheese.

6.    Bake until mozzarella cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.

7.    Garnish with fresh basil.