I have been wanting to use eggplant in a salad. I found couple of oriental recipes which can be used as a spread. They were more or less a bland version of the Indian "baingan ka bharta". So after giving up on an eggplant salad, I took up this light and simple eggplant bake. I am going to try it with the variation suggested by Jessica by including some basil and pepper cheese.
Ingredients
1 eggplant, sliced into 1/2 inch rounds
1 tomato, sliced
1/4 cup grated fat-free Parmesan cheese
Directions
Preheat oven to 400 degrees F (200 degrees C).
Spray a cookie sheet with non-stick oil spray. Arrange eggplant rounds on the cookie sheet and sprinkle Parmesan over the eggplant. Layer one slice of tomato on top of each eggplant round. Sprinkle with Parmesan cheese.
Bake for 10 to 15 minutes.
[Recipe Source: http://allrecipes.com/Recipe/Eggplant-Tomato-Bake/Detail.aspx]
[Image: You can buy the Eggplant poster here
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