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Cheesy Italian Eggplant
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 Cheesy Italian Eggplant
Serves 2
1 lb eggplant, thinly sliced
salt and pepper to taste
1 cup tomato sauce
3 medium tomatoes, thinly sliced
2 tbsp dried basil
2 tbsp dried Italian seasoning
1 cup fat-free ricotta cheese
1/2 cup part-skim, low-moisture mozzarella cheese, shredded
Preheat oven to 400. Season eggplant with salt and pepper, and roast for 15 minutes, covering the bottom of a cooking spray-coated glass baking dish with slices. Layer with half the sauce and half the tomatoes. Sprinkle with 1 tablespoon each of basil and Italian seasoning, salt and pepper to taste. Top with half the ricotta and half the mozzarella. Repeat layers. Bake for 20 minutes, heating to broil until cheese is golden.
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