Low Fat Vegetarian Eggplant Stacks Recipe

This year I decided to have a small garden. I am growing tomatoes of course, zucchini, boysenberries, basil, oregano, rosemary, thyme, mint, and hopefully grapes. Just the necessities!
There is nothing better than fresh herbs. Whether used in cooking, steeped in tea or for aroma therapy, a fresh herb garden is awesome! Remember, fresh herbs give your foods a boost of flavor with no calories! Try this simple low fat vegetarian dish using fresh garden tomatoes and herbs from your own yard.

Healthy Eggplant Stacks

1 large eggplant, sliced thick
1 or 2 large tomatoes, sliced thick
salt
olive oil
lemon juice
2 garlic cloves, crushed
handful of fresh basil, chopped
2 sprigs of fresh oregano, chopped
2 stems of rosemary
1/4 cup grated Parmesan cheese
1/4 cup mozzarella cheese

Sprinkle with salt and lay eggplant slices between layers of paper towels. Allow to sit for 15 minutes (this helps draw out the bitterness). While waiting add crushed garlic to 1/4 cup olive oil and let sit. Rinse and pat the slices dry. Brush with a bit of olive oil. Bake for about 5 minutes at 350 degrees.

Remove the eggplant from oven and begin layering with the tomato slices, parmesan cheese and sprinkle some basil & oregano between each layer. One eggplant should make 2 stacks.

When you get through layering, drizzle the stack with garlic oil mixture, a squeeze of lemon juice, and top with mozzarella cheese. To hold it all together, strip the bottom 3/4ths on each rosemary stem and stick it through the top of each stack like a skewer. Bake in the 350 degree oven until the cheese is melted.