Oven-baked eggplant rounds
½ medium, or 1 small, peeled
fat free mayonnaise
grated Parmesan cheese
¼ cup(s), fresh, or 1 tbsp dried
- Slice eggplant into four 1-inch slices.
- Coat a baking sheet with cooking spray. Spread mayonnaise on both sides of eggplant rounds and arrange them on cookie sheet.
- Sprinkle each slice with some Parmesan cheese and chives. Bake at 475°F for 15 minutes.