Ingredients
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1/2 large eggplant, sliced into thin rounds
1/2 cup grated Parmesan cheese
1 tablespoon extra virgin olive oil
1/3 cup tomato sauce
1/3 cup shredded Cheddar cheese
salt and ground black pepper to taste
Preparation
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Preheat oven to 350 degrees F (175 degrees C).
Arrange eggplant rounds on a baking sheet;lightly coat with olive oil.
Bake eggplant rounds in preheated oven until hot, about 5 minutes.
Flip the eggplant rounds; top with Parmesan cheese in an even layer to cover. Return eggplant to oven and bake until the cheese is melted, about 5 minutes.
Drop a dollop of tomato sauce into the center of each eggplant round; top with Cheddar cheese.
Bake until Cheddar cheese is bubbling, about 5 minutes more. Season with salt and pepper to serve.
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