2 servingsPrep Time
1/2 large: eggplant, sliced into thin rounds
1/2 cup: grated Parmesan cheese
1 tablespoon: extra virgin olive oil
1/3 cup: tomato sauce
1/3 cup: shredded Cheddar cheese
: salt and ground black pepper to taste
Preheat oven to 350 degrees F (175 degrees C).
Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.
Bake eggplant rounds in preheated oven until hot, about 5 minutes.
Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.
Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.
Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.
Calories: 274 kcal
Carbohydrates: 13 g
Cholesterol: 37 mg
Fat: 19.1 g
Fiber: 6.3 g
Protein: 14.6 g
Sodium: 834 mg