Mediterranean Eggplant Provolone

Ingredients

• 1 tablespoon balsamic vinegar 
• 2 tablespoons capers drained
• 8 medium eggplant 
• 1.5 tablespoons basil fresh divided chopped
• 0.7 cup parsley fresh chopped
• 2 cups plum tomatoes finely chopped ( 4)
• 6 ounce provolone cheese 
• 0.1 teaspoon salt 

Equipment

• bowl
• baking sheet
• oven
• baking pan
• spatula

Directions

1. Preheat oven to 45
2. Combine tomato, parsley, 1 tablespoon basil, capers, vinegar, and salt in a bowl; set aside.
3. Place eggplant slices on a baking sheet coated with cooking spray; lightly coat eggplant with cooking spray.
4. Bake at 450 for 10 minutes; turn.
5. Bake 2 more minutes or until almost tender.
6. Sprinkle with 1/2 tablespoon basil.
7. Cut each cheese slice in half; place one cheese slice half on each eggplant slice.
8. Bake 1 minute or until cheese melts.
9. Remove from baking dish with a wide spatula.
10. Place on individual plates; spoon 3/4 cup tomato mixture over each serving.