This is a simple, easy and low-fat recipe.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

  • Bake for 10 to 15 minutes.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

55 calories; 3.3 g protein; 9.3 g carbohydrates; 0 mg cholesterol; 105.3 mg sodium. Full Nutrition

Reviews (190)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/12/2007
Simple, light, quick, and really quite good. After a couple of bites we declared this dish an everyday keeper. It even looks attractive on the plate. I do think the recipe is improved by taking a moment to add a little seasoning. Here are the details of what I did: Instead of using a greased cookie sheet, I used parchment paper. Before cooking, using a paint brush, I brushed each side of the eggplant slices with olive oil to coat the entire surface and then seasoned well with salt and black pepper on both sides. Then I sprinkled on some dried basil (had no fresh basil on hand). Topped this with the tomato slice and then topped that with FRESH grated parmesan cheese. 400 degrees for about 20 minutes did the trick; timing was not too critical. Read More
(188)

Most helpful critical review

Rating: 3 stars
01/27/2011
This was alright. My family was not impressed but I think this could be better very easily. The main problem is that the texture of the eggplant is a big make it or break factor for this dish. Cooking as directed for 10-15 minutes was not long enough. This would taste awesome if the eggplant were tender but it was tough and chewy. I might try this again but I'll cook it longer and/or slice the eggplant thinner next time. Read More
(16)
245 Ratings
  • 5 star values: 110
  • 4 star values: 88
  • 3 star values: 25
  • 2 star values: 13
  • 1 star values: 9
Rating: 4 stars
05/12/2007
Simple, light, quick, and really quite good. After a couple of bites we declared this dish an everyday keeper. It even looks attractive on the plate. I do think the recipe is improved by taking a moment to add a little seasoning. Here are the details of what I did: Instead of using a greased cookie sheet, I used parchment paper. Before cooking, using a paint brush, I brushed each side of the eggplant slices with olive oil to coat the entire surface and then seasoned well with salt and black pepper on both sides. Then I sprinkled on some dried basil (had no fresh basil on hand). Topped this with the tomato slice and then topped that with FRESH grated parmesan cheese. 400 degrees for about 20 minutes did the trick; timing was not too critical. Read More
(188)
Rating: 4 stars
05/12/2007
Simple, light, quick, and really quite good. After a couple of bites we declared this dish an everyday keeper. It even looks attractive on the plate. I do think the recipe is improved by taking a moment to add a little seasoning. Here are the details of what I did: Instead of using a greased cookie sheet, I used parchment paper. Before cooking, using a paint brush, I brushed each side of the eggplant slices with olive oil to coat the entire surface and then seasoned well with salt and black pepper on both sides. Then I sprinkled on some dried basil (had no fresh basil on hand). Topped this with the tomato slice and then topped that with FRESH grated parmesan cheese. 400 degrees for about 20 minutes did the trick; timing was not too critical. Read More
(188)
Rating: 5 stars
02/07/2004
I thought this was delicious! I did it a little differently though. I layered it this way: eggplant, parmesan, tomato, pepperjack cheese and topped with basil. This is a great variation. Read More
(152)
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Rating: 5 stars
09/11/2005
Following some suggestions here I brushed the eggplant lightly with olive oil and lightly seasoned both the eggplant and the tomato with salt pepper and basil. With a ripe heirloom tomato and freshly grated parmesan this was delicious. Read More
(97)
Rating: 4 stars
08/30/2004
This was a good way to use eggplant, although the recipe should note the eggplant should be peeled. Read More
(52)
Rating: 4 stars
05/03/2006
Very good starter much better than similar recipes which call for tomato sauce. I brushed the eggplant with olive oil and sprinkled them with garlic salt. I also added oregano on top of the cheese. It turned out wonderful. Read More
(38)
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Rating: 5 stars
02/27/2008
I made this appetizer instead of dinner yesterday. It turned out very tasty and looked great with few alterations. I took the eggplant skin off (just my preference) and lightly brushed each circle with olive oil. I added seasoning (salt pepper and basil) in between the eggplant and tomato and tomato and cheese. I used some mozzarella and some Parmesan cheese since this is what I had on hand. I baked it covered at 400 degrees for about 35 minutes and then uncovered for about additional 15 to make the eggplant soft which is the way I like it. Read More
(37)
Rating: 5 stars
10/19/2007
This is an extremely easy and delicious recipe! I did not brush the eggplant slices with olive oil to avoid unneeded calories and they came out just fine. I did season with salt and pepper. On a couple I layered some spinach between the eggplant and tomato slices and those came out good too. Highly recommended recipe! Read More
(29)
Rating: 5 stars
11/17/2007
Scrumptious! I took the advice of some others and added spinach mozzarella and fresh basil on top. This is definitely a keeper! Read More
(28)
Rating: 5 stars
02/02/2004
YUM! I'm not a big eggplant fan but this was delicious. I added all the extras: a little olive oil italian spices salt & pepper parmesan and some mozarella. It was like pizza without the bread. Read More
(26)
Rating: 3 stars
01/27/2011
This was alright. My family was not impressed but I think this could be better very easily. The main problem is that the texture of the eggplant is a big make it or break factor for this dish. Cooking as directed for 10-15 minutes was not long enough. This would taste awesome if the eggplant were tender but it was tough and chewy. I might try this again but I'll cook it longer and/or slice the eggplant thinner next time. Read More
(16)