| Ingredients: |  |
| |
 |
Tomato
Vinaigrette (see recipe below) |
|
1
small unpeeled eggplant, cut into eight 3/4-inch slices (about 1 lb.) |
|
1
1/2 teaspoons fresh basil, chopped (or 1/2 teaspoon dried basil) |
|
|
|
2
oz. provolone cheese, cut into strips
|
| Tomato
Vinaigrette: |
|
|
| Combine
the following ingredients into a bowl: |
|
2 large
tomatoes, chopped (about 2 cups) |
|
1 tablespoon
fresh basil, chopped (or 1 teaspoon dried basil) |
|
2 tablespoons
capers |
|
1 tablespoon
red wine vinegar |
|
1 tablespoon
fresh lemon juice |
|
2 teaspoons
olive oil |
|
1/2 teaspoon
salt |
|
2 cloves
garlic, finely chopped
|
| Directions: |
| |
| 1. |
Make Tomato
Vinaigrette and set aside. |
| 2. |
Turn oven
on to broil. |
| 3. |
Spray a
12-inch nonstick skillet with an ovenproof handle with cooking spray and heat
over medium-high heat. |
| 4. |
Spray both
sides of eggplant and place in skillet. |
| 5. |
Sprinkle
3/4 teaspoon of basil and 1/8 teaspoon of the salt over eggplant slices. Cook
eggplant for 5 minutes until tender and remove from heat. |
| 6. |
Arrange
provolone cheese over eggplant. |
| 7. |
Place skillet
in oven with cheese surface about 3 inches from the heat and broil for about 1
to 2 minutes or until cheese is melted. |
| 8. |
Serve eggplant
topped with Tomato Vinaigrette. |
