Eggplant & Tomato Salad

• 2 medium eggplants
• 14 teaspoon salt
• 18 teaspoon pepper
• 7 cups mesclun
• 1 cup basil leaves
• 2 large tomatoes
• 4 tablespoons parmesan-basil salad dressing
• cooking spray

1. Cut 2 medium eggplants into 1/2 inch slices.
2. Coat a baking pan with cooking spray and put eggplant in in a single layer.
3. Coat each slice with cooking spray on both sides.
4. Bake at 450 degrees until browned, about 20 minutes, turning once.
5. Sprinkle eggplant with 1/4 teaspoon salt.
6. Sprinkle eggplant with 1/8 teaspoon pepper.
7. Allow eggplant to cool.
8. Toss together 7 cups mesclun greens and 1 cup whole basil leaves.
9. Divide among 4 plates.
10. Top greens with eggplants and 2 large sliced tomatoes.
11. Drizzle each salad with 1 tablespoon parmesan-basil dressing.

eggplants, salt, pepper, mesclun, basil, tomatoes, parmesanbasil salad dressing, cooking spray

Taken from www.food.com/recipe/eggplant-tomato-salad-359143 (may not work)