4 servings

How to Make It

Step 1

Preheat oven to 450°.

Step 2

Combine tomato, parsley, 1 tablespoon basil, capers, vinegar, and salt in a bowl; set aside.

Step 3

Place eggplant slices on a baking sheet coated with cooking spray; lightly coat eggplant with cooking spray. Bake at 450° for 10 minutes; turn. Bake 2 more minutes or until almost tender. Sprinkle with 1/2 tablespoon basil.

Step 4

Cut each cheese slice in half; place one cheese slice half on each eggplant slice. Bake 1 minute or until cheese melts. Remove from baking dish with a wide spatula. Place on individual plates; spoon 3/4 cup tomato mixture over each serving.

Cooking Light Light and Easy Menus

Ratings & Reviews