Oven-baked eggplant rounds
This easy, gorgeous-looking side dish is sure to impress. With four ingredients and everything done in the oven, it's about as hands-off and simple as it gets. All you do is spread the raw eggplant with some fat-free mayo, pile on the Parmesan cheese and fresh chives, then let it hang out in the oven for 15 minutes. If you're not in a time crunch, you can peel the eggplant before roasting, and serve it on a bed of mixed greens for a better presentation.
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.