Baked Eggplant and Tomatoes

• 1 large eggplant, sliced into ¼ inch circles
• 2 sliced tomatoes
• Low fat Parmesan, or cheddar cheese
• Olive oil
• Salt and Pepper

Preheat oven to 400, on a cookie sheet place the eggplant in a single layer.  Top each piece with cheese and tomatoes.  Sprinkle with salt, pepper and olive oil.  Bake 20 to 25 minutes until the eggplant is soft and the cheese is melted.