Pesto Eggplant

Course : Eggplant
Serves: 4 - 6
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1 medium eggplant -- (about 1 pound)
3 tablespoons extra virgin olive oil
1 clove garlic -- minced
1 dash dried basil
1 teaspoon salt to taste
1 medium tomato -- sliced
1 medium black olives -- sliced 1 medium
1 medium yellow onion -- sliced
1 pint mushrooms -- sliced
3 tablespoons freshly shredded parmesan cheese

Preparation / Directions:

Cut eggplant in half lengthwise. Place cut sides up on a 9-inch pie plate. Set aside. In a small bowl, combine oil, garlic, basil and salt. Mix well. Brush mixture over cut surfaces of eggplant. To each cut eggplant, arrange tomato slices on top. Arrange black olives, onions and mushrooms on top tomato slices. Micro-cook until onions are tender. Serve hot with cheese sprinkled on top. Approximately 5 minutes.

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