6 slices of Eggplant (1/4” thick)
1 tsp. of Olive Oil
6 slices of Tomato (1/4” thick)
2 oz of shredded mozzarella cheese (part-skim if poss.)
Place eggplant slices in a single layer on a non-stick baking sheet. Lightly brush slices with ½ tsp. of olive oil. Broil until eggplant is browned. Turn slices over and brush with remaining oil and broil until eggplant is browned.
Top each eggplant slice with a tomato slice and broil for an additional minute.
Divide the cheese between each slice and sprinkle with basil and pepper. Boil until cheese is melted and golden brown.
Makes 2 servings @ 3 points per serving.