Eggplant Tomato Bake
1 small eggplant
2 medium tomatoes
1 medium red onion
2/3 cup Italian style breadcrumbs
2/3 cup reduced-fat feta cheese
1/2 cup parmesan cheese
salt, pepper, and garlic powder to taste
Preheat oven to 400. Slice tomatoes, onions, and eggplant into approximately 1/3" slices. Ste onions and tomatoes aside. Beat the egg in the bowl and place breadcrumbs on a plate. Dip each slice of eggplant into the egg, then breadcrumbs. Place eggplant slices on lightly greased cookie sheet. bake the eggplant slices at 400 for about 15 minutes.
Spray an 8x8 pan lightly with olive oil spray. After the eggplant is cool to the touch, place on bottom of dish, followed by tomatoes, then onions. Then sprinkle salt, pepper and garlic powder on top. Then top with the parmesan and feta cheese. Bake in the oven for 25 minutes at 400. Then it's ready to eat! (Optional: drizzle a little extra virgin olive oil on top before serving). This recipe yields about 4 large side portions.