Eggplant Tomato Stacks

Eggplant Tomato Stacks

adapted from The Complete Cooking Light Cookbook 2000

Makes 4-5 servings                                1 WW Blue point / 2 stacks

8-10 3/4-inch thick slices from eggplant an (1 1/2 - 2 lb.) eggplant

3/4 tsp kosher salt, divided

Cooking spray

1/2 tsp garlic powder

1/2 tsp freshly ground black pepper, divided

8-10 slices of tomato (1/2 inch thick)

3 Tbsp. grated Parmesan cheese

1 Tbsp. minced fresh basil

1. Place the eggplant rounds in a single layer on paper towels. Sprinkle with 1/2 tsp kosher salt and let stand for at least 30 minutes.
2. Preheat oven to 400F.
3. Place the eggplant on a baking sheet coated with cooking spray. Coat the tops of the eggplant with cooking spray.
4. Bake in the preheated oven for 12 minutes; turn the eggplant over, spray with the tops with cooking spray. Sprinkle with garlic powder and 1/4 tsp of pepper. Bake an additional 12 minutes. Remove from oven.
5. Preheat the broiler. 
6. Place a tomato slice on top of each eggplant round.
7. Combine 1/4 tsp salt, 1/4 tsp pepper, Parmesan cheese and basil in a small container.
8. Sprinkle the Parmesan mixture on top of the tomatoes. 
9. Broil 2 minutes or until lightly browned.

Enjoy!