Baked eggplant with Parmesan

One more great recipe from National Cuisine Week, baked eggplant with cheese. Originally it was published on Svetlana's blog. I printed it, made some adjustments suitable for our family and I have to say, this recipe is a keeper.

I sliced the eggplant to about 3/8" thick, add some salt and let it sit for about 20 minutes. I brushed the both sides of the eggplant with olive oil and arranged it on a baking sheet lined with foil also brushed with olive oil. I made a mayonnaise spread using a light variety of mayonnaise and some granulated dry garlic powder. Then I spread a thin layer of the mix on top of each slice.

I baked the eggplant slices at 425"F for 15 minutes until they became slightly golden. Then I add some shredded parmesan cheese on top and returned it to oven for additional 5 minutes.

It's delicious like it is, just let it cool a little :) or you can add fresh sliced tomatoes to make it even better.

You can either make an eggplant tomato sandwich  or just top each piece of eggplant with a tomato slice. I also added some freshly ground cracked black pepper on top.

An absolutely great dish, healthy and very easy to make. It will probably become one of my favorites!