Healthy, low carb sliced eggplant topped with tomatoes, parmesan, garlic, and parsley. Baked until tender and sizzling!
Preheat your oven to 400°F. Line a baking sheet with tin foil and set aside.
Slice your eggplant into rounds 1/4 inch thick.
Layer eggplant slices with paper towels and place a heavy object on top. This will drain the eggplant of the acid that can make it unpleasant to eat! Let rest for 10 minutes.
Mince the garlic and combine with the salt, pepper, and olive oil.
Slice your tomatoes into 1/4 inch thick rounds.
Place your eggplant slices onto the baking sheet. Coat both sides with the seasoned oil.
Place 1 tomato slice on top of each eggplant slice. Sprinkle each with parmesan and parsley.
Bake in the oven for 30 minutes until eggplant is tender and the parmesan is melted.
Serve immediately!