Source: 99% Fat-Free, Healthy Cooking

Eggplant Crostini with Warm Tomato Salad
The eggplant base makes a nice change of pace in this healthy adaptation of an Italian classic.
Serves: 18
Prep Time: 10 minutes
Cook Time: 16 minutes


Light vegetable oil cooking spray
2 baby (about 12 ounces) eggplant, (white or purple) sliced into a total of eighteen 1/4-inch rounds
2 (about 1 pound) red tomatoes, cored
2 (about 1 pound) yellow tomatoes, cored
32 leaves fresh basil, rinsed and dried
2 teaspoons balsamic vinegar
to taste salt
to taste black pepper, freshly ground
6 teaspoons nonfat mozzarella cheese, shredded

Preheat the oven to 450 degrees.

Spray a nonstick baking pan once lightly with the vegetable oil spray and smooth the oil evenly over the surface. Place the eggplant rounds on the pan in a single layer and spray once again lightly. Bake for 15 minutes. Remove the pan from the oven and raise the temperature to preheat the broiler.

Cut the tomatoes into 1/2-inch cubes and place them in a bowl. (You should have about 4 cups of cubed tomatoes.) Slice the basil leaves crosswise and add to the tomatoes. Add the vinegar and toss well to mix.

Top each of the eggplant rounds with 1 tablespoon of the tomato salad. Salt and pepper to taste. Sprinkle 1 teaspoon of the shredded mozzarella cheese over each round. Broil for about 1 minute, just until the cheese has melted and lightly browned.