I have posted before about how much I love eggplant. I was looking on the Pampered Chef site for another recipe, when I came across this recipe for baked eggplant parmesan crisps. I like that it's a lighter dish that can be used as appetizers or snacks, and can be made in stages. The slow-roasted cherry tomatoes can be made ahead of time and stored for up to a few days. Also, the eggplant is baked, not fried, which should reduce not only some of the calories, but the work and potential mess, as well. This recipe calls for baby eggplant or japanese eggplant, but there's also a full sized eggplant substitution available at the bottom of the recipe. https://www.pamperedchef.com/recipe/Appetizers+&+Snacks/Italian/Baked+Eggplant+Parmesan+Crisps/55400