1 Large Eggplant
3 tbsp EVOO
2 roma tomatoes, sliced thin
1/2 cup shredded parmesan
1 tbsp oregano
1/2 tbsp garlic salt
1 tsp onion powder
1/2 tbsp parsley
1 tbsp basil
Pinch of salt, pepper to taste

Preheat oven to 350 degrees.

Slice eggplant into inch-thick slice. Drizzle with olive oil, on both sides. In a small bowl, toss together all spices. Dip the eggplant slices into the bowl, coating one side. Place on a non-stick baking sheet.
Top eggplant with 1-2 slices of tomato and shredded parmesan Bake for about 40 minutes. Eggplant will be tender and cheese will be melted and slightly browned.