Eggplant and Tomato Stackers

Ingredients

• 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

Directions

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.