1 large eggplant
1 tbsp. olive oil
Salt and pepper to taste
1 6 oz. can tomato paste
1 14 oz. can fire-roasted tomatoes
1 tbsp. garlic gold
1 tsp. Italian seasoning
Cheese of your choice (about 1-2 c.)
Slice eggplant into discs. Rub with olive oil and sprinkle with salt and pepper. Bake for 20 minutes at 400 degrees. Flip eggplants. Add tomato paste and then pile on tomatoes (draining slightly if yours are runny). Top with garlic gold, Italian seasoning, and cheese. Bake 10 minutes more.
Makes 2-3 servings.
252 calories, 12.4 grams sugar, 13.2 grams fat, 23.4 grams carbohydrates, 14.3 grams protein