Eggplant Parmasean

*I used two kinds of cheese in this picture, but it is unnecessary and unhealthy to eat that much cheese at one time when you have high triglycerides like I do. So after this picture was taken I started making it with only one kind of cheese and it tastes just as good as it did with two kinds. Note: this recipe has no bread and no pasta, so you get full, without all the starch in traditional eggplant parmasean dishes.

1 medium eggplant

Balsamic vinegar

Salt

Classico's spicy tomato and basil pasta sauce

roasted red peppers

kalamata olives

organic baby spinach or baby arugula

romano or parmasean cheese, grated

Peel 1-inch strips of the eggplant's skin off, and leave 1-inch strips on it too, for color and added stability. Slice the vegetable in 1/2 - inch slices, lay them on a plate and salt them. Leave them at least a half hour, or until you see beads of moisture on the slices. Preheat the oven at 350 degrees fahrenheit. Press each slice between thick paper towels to get rid of the bitter liquid that the salt drew out of them. Cover a baking tray, like a cookie sheet or a pizza pan, with foil and spray it with cooking spray. Arrange the eggplant slices on the tray in a single layer and drizzle some good balsamic vinegar onto each slice. Spray the tops with a little more cooking spray. Bake them for about a half an hour, flip them and bake them for about 15 minutes longer. Arrange the hot eggplant slices on a bed of either baby spinach or baby arugula, pour the warmed sauce over that, then grate your romano or parmasean cheese on top. Roasted red peppers can be chopped and layered onto the plate too. Garnish it with kalamata olives.