Peel eggplant (optional), and slice tomato and eggplant into ¼ inch slices. Spray bottom of a 9x12 inch baking dish with non-stick cooking spray, and arrange eggplant slices in one even layer. Layer tomato slices on top of eggplant. Sprinkle with fresh herbs and low-fat cheese. Reserve ½ the cheese, eggplant and tomato for second layer. Repeat layering process, and bake at 375 degrees for 25 minutes or until eggplant is tender.
Submitted by Linda Ciccelli, runner-up in the summer recipe contest at Healthy Inspirations Cranston.
