Contributed by: Annie Klemke
Ingredients
1 eggplant – 3 inches in diameter, peeled and cut into 4 half-inch thick slices
4 tsp olive oil
½ tsp salt
1/8 tsp ground black pepper
¼ cup pasta sauce
4 ounces Canadian bacon
½ cup shredded part skim mozzarella cheese
Directions
Preheat oven/ toaster oven to 425 degrees
Brush both sides of the eggplant with the oil and season with the salt and pepper
Arrange on a baking sheet and bake until browned and almost tender, 6 to 8 minutes, turning once. Spread 1 tbsp of pasta sauce on each eggplant slice.
Top, if desired, with the Canadian bacon (optional) and shredded cheese.
Bake until the cheese melts, 3 to 5 minutes, serve hot
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