2 tbsp. olive or vegetable oil
1 c. onions, diced
3 garlic cloves, minced
4 c. canned plum tomatoes, chopped
2 tbsp. chopped fresh basil or 2 tsp. dried
Dash each of salt & pepper
8 baby eggplants (about 2 lbs., cut into 1/2 inch thick slices)
8 oz. Mozzarella or fontina cheese, sliced

In 1 1/2 quart saucepan, heat oil over medium heat; add onions and garlic and saute until onions are translucent. Reduce heat to low and add tomatoes and seasonings. Cook, stirring occasionally, about 10 minutes. Transfer 1 cup tomato mixture to 13 x 9 inch baking pan. Add eggplants and top with cheese. Bake at 400 degrees until eggplants are tender, about 45 minutes. Each serving provides 2 protein exchanges, 5 vegetable exchanges, 1 fat exchange.