1 medium-sized eggplant, cut into 1/4-inch slices
salt and pepper to taste
3 medium-sized tomatoes, sliced
1/4 cup onion, chopped fine
1/4 cup balsamic vinegar
1/4 cup Italian-style breadcrumbs
1/2 cup reduced-fat shredded Monterey Jack cheese

Season eggplant with salt and pepper, let stand for 10 minutes. Dab off liquid with paper towel.

Preheat oven to 350°F.

Spray a large skillet with cooking spray. Set over medium heat, add eggplant in single layer, brown on both sides. Remove.

Place rotating layers of eggplant and tomato slices in a casserole dish that has been lightly sprayed with cooking spray. Sprinkle with onion. Pour vinegar over veggies, season with salt and pepper. Top with crumbs and cheese.

Bake for 30-35 minutes, or until brown and eggplant is tender.

Lo-fat, but delicious.

Submitted by: Sherry Monfils