Mediterranean Eggplant Provolone

• 2 cups finely chopped plum tomatoes (about 4)
• 2/3 cup chopped fresh parsley
• 1 1/2 tablespoons chopped fresh basil, divided
• 2 tablespoons capers, drained
• 1 tablespoon balsamic vinegar
• 1/8 teaspoon salt
• 8 eggplant slices, cut diagonally into 1/2-inch slices (about 2 medium)
• Cooking spray
• 4 (1.5-ounce) slices provolone cheese

1. Preheat oven to 450u0b0.
2. Combine tomato, parsley, 1 tablespoon basil, capers, vinegar, and salt in a bowl; set aside.
3. Place eggplant slices on a baking sheet coated with cooking spray; lightly coat eggplant with cooking spray. Bake at 450u0b0 for 10 minutes; turn. Bake 2 more minutes or until almost tender. Sprinkle with 1/2 tablespoon basil.
4. Cut each cheese slice in half; place one cheese slice half on each eggplant slice. Bake 1 minute or until cheese melts. Remove from baking dish with a wide spatula. Place on individual plates; spoon 3/4 cup tomato mixture over each serving.

tomatoes, parsley, fresh basil, capers, balsamic vinegar, salt, eggplant slices, cooking spray, provolone cheese

Taken from www.myrecipes.com/recipe/mediterranean-eggplant-provolone (may not work)