Eggplant & Tomato Salad

I got this recipe online when I was looking for ways to use up the bountiful supply of eggplant from our garden. I don't remember what website I got if from.

• Ready In: 32 mins
• Serves: 4

Ingredients

• 2  medium eggplants
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon pepper
• 7  cups mesclun
• 1  cup basil leaves
• 2  large tomatoes
• 4  tablespoons  parmesan-basil salad dressing
•  cooking spray

Directions

1. Cut 2 medium eggplants into 1/2 inch slices.
2. Coat a baking pan with cooking spray and put eggplant in in a single layer.
3. Coat each slice with cooking spray on both sides.
4. Bake at 450 degrees until browned, about 20 minutes, turning once.
5. Sprinkle eggplant with 1/4 teaspoon salt.
6. Sprinkle eggplant with 1/8 teaspoon pepper.
7. Allow eggplant to cool.
8. Toss together 7 cups mesclun greens and 1 cup whole basil leaves.
9. Divide among 4 plates.
10. Top greens with eggplants and 2 large sliced tomatoes.
11. Drizzle each salad with 1 tablespoon parmesan-basil dressing.