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

Preheat oven to 400°F. Spray a cookie sheet with nonstick oil spray. Arrange eggplant on cookie sheet and sprinkle Parmesan cheese over eggplant. Layer one slice of tomato on each eggplant round. Sprinkle with Parmesan cheese.

Bake for 10 to 15 minutes.

Makes 3 to 4 servings.