Eggplant Parmesan Bites - YUM!

I found this recipe in the newspaper recently, made a couple of modifications, and wow is it good! Can be eaten as a main dish or side. Enjoy!

8 oz. Japanese eggplant (the slender, longish kind), ends trimmed, cut into 12 3/4 inch slices
3 Tbsp. olive oil + more for drizzling
3 small roma tomatoes, cut into 12 1/2 inch slices
1 polenta log (I used Frieda's organic basil and garlic), cut into 12 1/2 inch slices
1/4 cup low fat shredded mozzarella cheese
1/4 cup shredded parmesan cheese
salt, pepper, italian seasoning

Preheat oven to 425
Toss eggplant slices with 2 Tbsp olive oil, then generously salt and pepper.
Arrange in 1 layer on a baking sheet and bake 15 min.
Meanwhile, heat 1Tbsp olive oil in a large skillet. Brown the polenta slices (about 5 minutes each side).
Mix the cheese together.
Take eggplant out of oven; top each with a slice of tomato. Drizzle with olive oil and sprinkle with italian seasoning. Add a little pile of cheese to the top of each. Put back into the oven under broiler until cheese is bubbly and a little brown.
Place each eggplant tower onto a polenta slice and serve!

Makes 12 eggplant parmesan bites
Nutrition for each: 113 calories, 13 g carb, 5 g fat, 3 g protein, 148mg sodium.

I made a meal out of 4 and it came to 452 calories. This is going in my regular dinner rotation now