Ingredients
1 medium eggplant, peeled and cut into 1/4-inch slices1/2 teaspoon salt3 medium tomatoes, seeded and chopped2 tablespoons minced fresh basil1 cup shredded part-skim mozzarella cheese2 tablespoons shredded Parmesan cheese
Preparation
Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss. Let stand for 30 minutes. Rinse and drain well. Coat both sides of each slice with cooking spray. Place on a broiler pan. Top eggplant with tomatoes, basil and cheeses. Broil 6 in. from the heat for 5-7 minutes or until eggplant is tender and cheese is melted.
