This is a simple, easy and low-fat vegetarian recipe. They are also a great accompaniment to a grilled steak!
Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.
Something else. added a little oil (from a sundried tomato jar) olive oil would also work, some black pepper, squeeze of lemon and some basil - 05 Oct 2010
Very tasty and simple great side - 05 Oct 2010
Simple, light, quick, and really quite good. After a couple of bites we declared this dish an everyday keeper. It even looks attractive on the plate. I do think the recipe is improved by taking a moment to add a little seasoning. Here are the details of what I did: Instead of using a greased cookie sheet, I used parchment paper. Before cooking, using a paint brush, I brushed each side of the eggplant slices with olive oil to coat the entire surface and then seasoned well with salt and black pepper on both sides. Then I sprinkled on some dried basil (had no fresh basil on hand). Topped this with the tomato slice and then topped that with FRESH grated parmesan cheese. 400 degrees for about 20 minutes did the trick; timing was not too critical. - 11 May 2007 (Review from Allrecipes US | Canada)