Eggplant Salad With Tomato And Goat Cheese

• 1 large eggplant, cut into 8 slices
• 1/4 cup extra virgin olive oil, divided
• 1-1/4 teaspoons salt, divided
• 1/2 teaspoon pepper, divided
• 4 plum tomatoes, chopped
• 1/4 cup chopped red onion
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 4 teaspoons balsamic vinegar
• 4 cups fresh arugula or baby spinach
• 1/2 cup crumbled goat cheese

1. Brush both sides of eggplant with 2 tablespoons oil. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
2. Broil eggplant 3-4 inches from heat or grill, covered, over medium heat, until tender, 4-5 minutes per side.
3. 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 eight plates. Top each with eggplant, tomato mixture, and goat cheese.

eggplant, extra virgin olive oil, salt, pepper, tomatoes, red onion, fresh basil, parsley, balsamic vinegar, fresh arugula, goat cheese

Taken from www.tasteofhome.com/recipes/eggplant-salad-with-tomato-and-goat-cheese/ (may not work)