Broiled Eggplant with Provolone and Tomato

== Ingredients ==
* Tomato Vinaigrette (see recipe below)
* 1 small unpeeled eggplant, cut into eight ¾-inch slices (about 1 lb.)
* 1½ teaspoons fresh basil, chopped (or ½ teaspoon dried basil)
* ¼ teaspoon salt
* 2 oz provolone cheese, cut into strips
=== Tomato Vinaigrette ===
* 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
* ½ teaspoon salt
* 2 cloves garlic, finely chopped
== Directions ==
=== Tomato Vinaigrette ===
# Combine the ingredients into a bowl.
# Set aside.
=== Eggplant ===
# 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 ¾ teaspoon of basil and ⅛ 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 and broil for about 1 to 2 minutes or until cheese is melted.
# Serve eggplant topped with Tomato Vinaigrette.
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Category:Eggplant Recipes
Category:Tomato Recipes
Category:Provolone Recipes
Category:Vegetarian Main Dish Recipes