Ingredients:
Eggplant (Farmers Market)
Pesto (Urban Pioneers spreads makes a great one)
Tomato (Farmers Market)
Parmesan (we are partial to Gold Creek)
Directions:
Preheat oven to 350 degrees (I just use my toaster oven to avoid heating up the house)
Prep your cookie sheet with a piece of parchment paper, spray lightly with olive oil if desired
Slice eggplant into 1/3-1/2" slices
Slice Tomato into 1/3-1/2" slices
Spread eggplant slices with 1/4- 1/2 teaspon of pesto (depending on size of your slice)
Top with a thin layer of freshly grated parmesan
Bake for 30-35 minutes