Source: Prevention

Eggplant with cheese and tomato.

Servings

1 Eggplant, fresh, whole, peeled , peeled, and cut into 4 slices 1/2 in thick
4 tsp olive oil
0.5 tsp salt
0.12 tsp black pepper
1 large tomato , cut into 4 slices
0.5 tsp oregano leaves
0.25 tsp dried basil
0.33 tsp garlic powder
0.5 cup Cheese, mozzarella, shredded (or smoked, shredded mozzarella)

1 Preheat oven or toaster oven to 425F.
2 Brush both sides of eggplant slices with oil, and season with salt and pepper. Arrange on baking sheet, and bake until browned and almost tender, 6 to 8 minutes, turning once.
3 Place tomato slice on each eggplant slice, and season with oregano, basil, and garlic powder. Top with cheese and bake until cheese melts, 3 to 5 minutes. Serve hot.