Ingredients

1 medium eggplant

1/4 cup canned diced tomatoes

2 tbs. chopped black olives

2 tbs chopped sundried tomatoes in olive oil.

1/2 cup low fat Italian cheese mix.

1 tbs paramsan

oregano, black pepper, salt, olive oil.

Preparation

  1. Slice eggplant 1/4- 1/2 inch slices. Brush each side with a little olive oil and lay on a cookie sheet. Bake at 350, for 15 minutes, flip and back for 10 more. They should be roasted and a golden brown.

  2. In a glass square baking pan, layer eggplant, tomatoes, olives, sundried tomatoes, oregano, salt and pepper to taste, paramasan, and cheese.

  3. Back in oven for 15-20 minutes until cheese melts, and then it’s ready to go.

Great with a little hot pepper flakes on top too!!