Eggplant Salad in Parmesan Cups

1. 1

   Preheat the oven to 350.

2. 2

   In a large skillet, heat 2 tablespoons of the olive oil until shimmering.

3. 3

   Add half of the eggplant in a single layer, season with salt and pepper and cook over moderate heat, undisturbed, until browned on the bottom, about 3 minutes.

4. 4

   Stir, cover and cook until the eggplant is tender, about 5 minutes longer.

5. 5

   Scrape the eggplant onto a large plate and repeat with 2 more tablespoons of the olive oil and the remaining eggplant.

6. 6

   Lightly oil a large rimmed nonstick baking sheet.

7. 7

   Sprinkle 1/4 cup of the Parmesan cheese into a 6-inch round on each side of the baking sheet.

8. 8

   Bake for about 3 minutes, until the Parmesan is melted and golden brown.

9. 9

   Let the cheese rounds cool for about 30 seconds to firm up.

10. 10

    With a spatula, carefully lift each round off the baking sheet and drape it over an inverted 4-inch-wide bowl.

11. 11

    Let the cheese stand until cooled and crisp, about 2 minutes.

12. 12

    Repeat with the remaining Parmesan to make 2 more cheese cups.

13. 13

    In a small bowl, whisk the remaining 1/4 cup of olive oil with the vinegar and season with salt and pepper.

14. 14

    In a large bowl, toss the mesclun, scallions, tomatoes and cooked eggplant with the dressing.

15. 15

    Carefully spoon the salad into the Parmesan cups and serve at once.

* Per serving · 4 servings · Values may vary.