Mexican Eggplant Parmesan

This easy recipe uses sliced eggplant, baked until tender, and topped with salsa and parmesan cheese.

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Ingredients:

• 1 medium to large eggplant
• 1 to 1 1/2 cups salsa
• 1/2 cup parmesan cheese

Method

Slice eggplant into 1/2" slices (peel if you desire.) Spray each slice with PAM vegetable spray, and place on a cookie sheet. Bake until tender in a 350 oven, about 20 min. When tender, spoon a small amount of salsa on top of each eggplant slice; sprinkle with some parmesan cheese. Put back in 350 oven till cheese is melted and salsa is heated through.

Notes: You can use cheddar, jack, or pepper-jack cheese in place of Parmesan cheese, if you desire. This is a low calorie dish with the parmesan cheese.

Number of servings: 2 -4 servings

Submitted By: annhess57
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