One large eggplant , peeled and cut into 1/4-inch thick slices
1/2 cup Italian fat free dressing
Two tomatoes, thinly sliced
1-1/2 cups shredded reduced fat Mozzarella cheese
1 cup marinara sauce

Coat eggplant slices with dressing. Arrange in single layer on cookie sheet. Broil four to six inches from heat eight minutes on each side or until lightly browned on both sides. Place eggplant slices in single layer in 13 x 9-inch baking dish. Cover with tomatoes; sprinkle with cheese. Top with sauce.

Bake at 350-degrees for 30 minutes until thoroughly heated.

Recipe makes four servings.

Nutrition information per serving:
Calories: 150
Total Fat: 6g
Saturated Fat: 3.5g
Cholesterol: 15mg
Sodium: 810mg
Carbohydrate: 15g
Fiber: 3g
Protein: 11g
Exchanges: 2 Vegetable, 1/2 Carbohydrate, 1 Meat