New Age Eggplant Parmesan

• 1 large eggplant
• 1 red bellpepper
• 1 yellow bellpepper
• 1 tomato
• 1 small yellow onion
• 2 cloves garlic
• Fresh Parmesan Cheese
• Basil for garnish
• Salt, pepper, paprika powder
• Olive Oil

1. Wash and trim eggplant. Cut into circles about 1/4" thick, leaving the skin on. Place eggplant rounds on a flat surface and sprinkle with salt. Set aside for 15 minutes.
2. Deseed the tomato and the peppers. Chop up the tomato, bell peppers, onion and garlic, into 1/4" x 1/4" cubes. Combine in a bowl. Add 1/2 teaspoon olive oil, paprika, salt and pepper, mix well. Mince the fresh basil (about 5-6 leaves) and add it to the mix.
3. Set the oven to 350 degrees. Wash off the salt from the eggplant rounds and pat dry with a paper towel. Place eggplant on oiled cookie sheet and brush with olive oil. Bake for about 10 minutes till eggplant starts getting a little soft. Remove from oven and spoon over vegetable mixture onto the eggplant rounds, about 1 tablespoon per piece. Sprinkle generously with parmesan cheese. Put back into oven for another 10 minutes, till vegetables are cooked, and the cheese has melted.
4. Remove and serve immediately.

eggplant, red bellpepper, yellow bellpepper, tomato, yellow onion, garlic, parmesan cheese, basil, salt, olive oil

Taken from www.epicurious.com/recipes/member/views/new-age-eggplant-parmesan-1202663 (may not work)