Brush sliced eggplant on both sides with olive oil and place in a non-stick baking pan. Cover with tin foil and bake at 400 degrees F until tender. If the eggplant needs more moisture during baking, add the water to the pan.
When the eggplant is almost finished baking, saute the other vegetables (except chives) with the remaining olive oil in a non-stick pan until tender. Add the garlic powder, light salt, and pepper to taste.
When the eggplant is done, top with the grated Parmesan cheese, sauteed vegetables, and chives.