1 cup tomato sauce
Salt and pepper
8 ounces shredded mozzarella cheese
1 cup grated Parmesan cheese
1. Heat the oil in large skillet over medium high. Add the eggplant and cook until soft and starting to brown, 10 to 12 minutes. Add the sauce and cook 5 minutes longer, stirring often. Season to taste with salt and pepper.
2. Refrigerate until cold, at least 30 minutes.
3. Combine the eggplant with cheeses and toss to combine.
Per serving: 214 calories, 11 grams protein, 7 grams carbohydrates, 3 grams sugar, 16 grams fat, 31 milligrams cholesterol, 462 milligrams sodium, 3 grams dietary fiber.
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