Roasted Eggplant and Cheese


2 medium eggplants, sliced 1/4 inch thick (approx. 4 cups)
1 medium red onion, sliced into thick rings and separated
3/4 cup reduced fat Monterrey jack cheese, shredded
Italian seasoning

Arrange eggplant on a foil lined broiler pan sprayed with nonstick cooking spray. Layer sliced onions on top of eggplant and sprinkle with cheese and Italian seasoning. Broil for about 4 or 5 minutes or until eggplant is tender and cheese is melted.

Makes approx. 6 servings
Serving Size: 6 ounces

Nutrients per serving:
Calories: 59
Total fat: 2 grams
Saturated fat: 1 gram
Cholesterol: 5 mg
Sodium: 78 mg
Carbohydrate: 6 grams
Protein: 5 grams
Dietary fiber: 2 grams