Trust me, Domino’s does not deliver anything like this! If you cut the eggplant slices nice and thick, they are almost, dare I say, “meaty”. And putting fresh basil leaves in the sauce made this just a little fancy, in a good way.
The one problem I ran into is that I didn’t have enough sauce for all the eggplant slices – that’s OK, I put the remaining eggplant aside and I am sure I’ll figure out something to do with it. I served this along with some whole wheat couscous, but for a more portable meal I might cut the eggplant piece in half and put it between two sides of a Sandwich Thin.
1 eggplant, peeled and cut into thick slices
1 (14 oz.) can diced tomatoes
1 T balsamic vinegar
5-6 basil leaves, cleaned and chopped
Place eggplant slices on a baking sheet coated with cooking spray. Drizzle with olive oil and sprinkle garlic salt, and bake at 400F for 10 minutes. In the meantime, place the tomatoes, vinegar, and basil in a small saucepan and simmer on low.
When the eggplant slices are ready, spoon about a 1/4 cup of the tomato mixture on each one, and sprinkle with Parmesan cheese. Bake at 400F for 10 minutes.