Tomato Eggplant Bake

Ingredients

• 1 medium eggplant (1 pound), peeled and cut into 1/2-inch slices
• Salt to taste
• 1 large tomato, sliced
• 1/4 cup grated fat-free parmesan cheese

Directions

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 sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
3. Bake for 10 to 15 minutes.