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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 4 |
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I got this recipe online when I was looking for ways to use up the bountiful supply of eggplant from our garden. Ingredients:
2 medium eggplants |
1/4 teaspoon salt |
1/8 teaspoon pepper |
7 cups mesclun |
1 cup basil leaves |
2 large tomatoes |
4 tablespoons parmesan-basil salad dressing |
cooking spray |
Directions:
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.
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