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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. I don't remember what website I got if from.”
READY IN:
32mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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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