Ingredients

• 4  1/2-inch slices eggplant
• 2  Tbsp. olive oil
•   Salt and black pepper
• 1  17-oz. pkg. refrigerated meatloaf with tomato sauce
• 4  1-inch diagonal slices Italian bread, toasted
• 1/2  cup no-salt-added tomato sauce
• 1/4  cup finely shredded Parmesan cheese (optional)

Directions

1. Brush eggplant on both sides with oil. Sprinkle with salt and pepper. Place eggplant slices on unheated rack of broiler pan. Broil 3 to 4 inches from heat for 2 to 3 minutes per side or until browned.

2. Meanwhile, slice meat; place in large skillet. Pour sauce over slices. Cook over medium-high heat 6 minutes or until heated through.

3. Place meatloaf slices on toast; top with eggplant, any remaining sauce, and cheese.