Eggplant & Tomato Salad

1. 1

   Cut 2 medium eggplants into 1/2 inch slices.

2. 2

   Coat a baking pan with cooking spray and put eggplant in in a single layer.

3. 3

   Coat each slice with cooking spray on both sides.

4. 4

   Bake at 450 degrees until browned, about 20 minutes, turning once.

5. 5

   Sprinkle eggplant with 1/4 teaspoon salt.

6. 6

   Sprinkle eggplant with 1/8 teaspoon pepper.

7. 7

   Allow eggplant to cool.

8. 8

   Toss together 7 cups mesclun greens and 1 cup whole basil leaves.

9. 9

   Divide among 4 plates.

10. 10

    Top greens with eggplants and 2 large sliced tomatoes.

11. 11

    Drizzle each salad with 1 tablespoon parmesan-basil dressing.

* Per serving · 4 servings · Values may vary.

No additional tips available.