- 1 eggplant, sliced into 1/2 inch rounds
- 1 tomato, sliced
- 1/4 cup grated fat-free Parmesan cheese
- 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.