Roasted Eggplant with Tomato, Parmesan, and Basil
(A fresher, lighter version of eggplant parmesan)
Grill eggplant slices on a grill or cast iron grill pan. Arrange the slices on a plate and sprinkle with parmesan while still warm. For the topping, slice fresh tomato pieces and put in a bowl with basil leaves. Toss with olive oil, balsamic vinegar, and salt. Cover the eggplant slices with the tomato and basil. Yum!
This is what I served with it: pork chops, noodles, lima beans, and yellow squash sauted in olive oil with chives.