• Tomato Vinaigrette (see recipe below)
  • 1 small unpeeled eggplant, cut into eight ¾-inch slices (about 1 lb.)
  • 1½ teaspoons fresh basil, chopped (or ½ teaspoon dried basil)
  • ¼ teaspoon salt
  • 2 oz provolone cheese, cut into strips

Tomato Vinaigrette


Tomato Vinaigrette

  1. Combine the ingredients into a bowl.
  2. Set aside.


  1. Turn oven on to broil.
  2. Spray a 12-inch nonstick skillet with an ovenproof handle with cooking spray and heat over medium-high heat.
  3. Spray both sides of eggplant and place in skillet.
  4. Sprinkle ¾ teaspoon of basil and ⅛ teaspoon of the salt over eggplant slices.
  5. Cook eggplant for 5 minutes until tender and remove from heat.
  6. Arrange provolone cheese over eggplant.
  7. Place skillet in oven with cheese surface about 3 inches from the heat and broil for about 1 to 2 minutes or until cheese is melted.
  8. Serve eggplant topped with Tomato Vinaigrette.

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