Cheesy Eggplant and Cherry Tomatoes (GF)

A very attractive vegetable dish and very tasty as well.  It is easy to prepare.  'Scuse the photo!

2 Japanese eggplants
3 tbsp olive oil (45 mL)
1 tsp seasoning salt (5 mL)
1/2 tsp paprika (2 mL)
1 tbsp olive oil (15 mL)
19 cherry tomatoes (approx.), halved
1 cup shredded Monterey Jack (250 mL)

Preheat oven to 425°F (220°C).   Wash eggplant and slice into 1/4-inch (0.6 cm) pieces.  In medium bowl, combine 3 tbsp (45 mL) olive oil, seasoning salt and paprika.  Add eggplant slices and toss.  On rack of broiling pan, place eggplant slices.  Bake approximately 25 minutes, or until tender.

In large skillet, in 1 tbsp (15 mL) olive oil fry cherry tomato halves just until tender but not mushy (they must still keep their shape).  Line the bottom of 9 x 13-inch (2 L) glass baking dish with cooked eggplant slices.  Place one half cherry tomato on each eggplant slice, more or less.  Sprinkle with Monterey Jack cheese and bake 7 minutes.

Yield:  8 servings
1 serving
193.5 calories
8.0 g protein
16.2 g fat
5.1 g carbs