Preheat oven to 425 degrees. Place bread crumbs in a shallow dish; set aside.
Cut eggplant into 12 slices, about 1/2-inch thick. Spray each side of the slices with cooking spray. Coat the slices with bread crumbs on both sides and place on a baking sheet. Bake for 10 minutes or until tender, turning once. Top slices with cheese; bake for 1 more minute or until the cheese has softened.
Meanwhile, combine undrained tomatoes and sauce in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to medium-low; simmer for 10 minutes or until slightly thickened. Spoon tomato mixture evenly into 6 shallow bowls. Place 2 eggplant slices over sauce in each bowl. Enjoy!
Yield: 6 servings
Serving Size: 1 serving is 2 eggplant slices and tomato sauce which is 1/2 cup vegetable for a 3-5 year old at lunch/supper
Credit: Today I Ate a Rainbow
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