This is a quick and easy recipe that is both great tasting and high in nutrition.
3 – 4 tablespoons olive oil
1 large eggplant, cut in 1/2 inch slices, crosswise
2 large tomatoes, sliced thick
Few fresh basil leaves, shredded
4 oz. mozzarella, sliced
Salt and pepper
Preheat oven to 375. Brush baking sheet with a little oil – or use parchment paper.
Arrange eggplant slices on greased baking sheet. Brush slices liberally with oil. Season with salt and pepper. Place a slice of tomato on top of each eggplant and sprinkle with shredded basil.
Top with cheese and another light brushing of oil. Bake 15 minutes or until eggplant is bubbling and golden