Ingredients
1 large eggplant, cut into 8 slices1/4 cup extra virgin olive oil, divided 1-1/4 teaspoons salt, divided 1/2 teaspoon pepper, divided 4 plum tomatoes, chopped1/4 cup chopped red onion2 tablespoons chopped fresh basil2 tablespoons chopped fresh parsley4 teaspoons balsamic vinegar4 cups fresh arugula or baby spinach1/2 cup crumbled goat cheese
Preparation
Brush both sides of eggplant with 2 tablespoons oil. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
Broil eggplant 3-4 inches from heat or grill, covered, over medium heat, until tender, 4-5 minutes per side.
Meanwhile, in a small bowl, combine tomatoes, onion, basil, parsley, vinegar, 1 tablespoon oil and remaining salt and pepper. Toss arugula with remaining oil and divide among 8 plates. Top each with eggplant, tomato mixture and goat cheese.
