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  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons lemon juice or orange juice
  • 2 tablespoons minced fresh basil
  • 1 teaspoon olive oil
  • 2 teaspoons minced garlic
  • 1 teaspoon minced fresh oregano
  • 1 large eggplant, cut into 10 slices
  • 10 slices tomato
  • 1/2 cup (or less) shredded part-skim mozzarella cheese


Preheat oven to 375°.

In a small bowl, combine the first six ingredients.

Bake sliced eggplant about 10 minutes at 375 degrees. Turn on the broiler. Broil eggplant about 3-4 minutes until the top begins to soften and slightly brown. Turn slices over. Spoon Parmesan mixture onto each. Top with tomato. Sprinkle with mozzarella cheese. Broil 2-3 minutes longer or until cheese is melted.

Cooking time will vary based on the thickness of your eggplant slices. Cook until done throughout.

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