Some other benefits of Eggplants:
Low in calories and sodium
3-1/2 ounces(100 grams) supplies plenty of minerals:
21.4 mg of calcium
13.0 mg of magnesium
248 mg of potassium
22 mg of phosphorus
Cut the eggplant in slices about 1/2 inch in thickness. The eggplant is like a sponge. To draw out some of the water for quicker cooking, spread salt on both sides of the eggplant slices and place on a paper towel or on a colander. Cover with another piece of paper towel. Wait about 30 minutes, rinse the salt and.....
blot the liquid using the piece of paper towel. You might use more than one piece.
Place the eggplants on a cookie sheet or use your Pampered Chef bar pan if you have one. Slightly oil the surface using olive oil. Spread pesto on the eggplant round, and add tomatoes, slices of Mozzarella cheese and sprinkle Parmesan cheese.
Bake in a preheated 375 oven for about 25 minutes.
I used the Cilantro pesto I made a few weeks ago, but store bought pesto or home made basil pesto will be good too.