Eggplant Parmesian

Slice eggplant and place on an oiled tray.  Top with sliced tomatoe and freshly grated or sliced parmesian cheese – bake in the oven @ 350 until eggplant is tender and cheese is melted – can top with black pepper and or dried basil, thyme or oregano – VOILA!  (Excellent served with wine, or other roasted summer veggies like zucchini & summer squash, sweet peppers, garlic – you could even make kale chips at the same time!

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