“This preparation got a healthy combination.”

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)
1/4 teaspoon salt
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
*Eliminate salt to reduce sodium*

DIRECTIONS

• Make Tomato Vinaigrette and set aside.
• Turn oven on to broil.
• Spray a 12-inch nonstick skillet with an ovenproof handle with cooking spray and heat over medium-high heat.
• Spray both sides of eggplant and place in skillet.
• 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.
• Arrange provolone cheese over eggplant.
• Place skillet in oven with cheese surface about 3 inches from the heat.
• Broil for about 1 to 2 minutes or until cheese is melted.
• Serve eggplant topped with Tomato Vinaigrette.