Lo Cal Eggplant Parmigiana Recipe

• 1 med. eggplant, pared & cut in 1/2" slices
• 1 (16 ounce.) can whole tomatoes, liquid removed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic pwdr
• 1 teaspoon leaf oregano
• 1/4 c. shredded Monterey Jack cheese or possibly Swiss (your preference)
• 3 tbsp. grated Parmesan cheese

1. Arrange eggplant in 2 qt utility dish.
2. Add in tomatoes, salt, pepper and garlic pwdr and leaf oregano.
3. Top with cheese, cover with plastic wrap.
4. Cook in microwave oven on full power for 8 to 10 min or possibly till eggplant is tender.
5. Yield: 6 servings, 60 calories per serving.

eggplant, tomatoes, salt, pepper, garlic, leaf oregano, shredded monterey jack cheese, parmesan cheese

Taken from cookeatshare.com/recipes/lo-cal-eggplant-parmigiana-59374 (may not work)