1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced
1/4 cup grated Parmesan cheese
Preheat oven to 400 degrees. Spray a cookie sheet with non-stick 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 again. Bake for 10-15 minutes.
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Thumbs up! Oh, yummy goodness. I had an eggplant that was about to go bad and I have enough in the freezer so I really wanted to try a new recipe. This was so good and simple! Only my 18-month old would eat them with me but I kind of assumed that would be the case with my picky eaters! :)