Eggplant Salad - cooking recipe

Ingredients

salt
4 Roma tomatoes, chopped
1 bunch green onions, finely chopped
romaine lettuce
1 eggplant, peeled and sliced in 1/2-inch slices
1 c. finely chopped parsley
salt and pepper (optional)

Preparation

Salt eggplant; place on paper towel, in glass pie plate. Cover tightly; microwave on High for 3 minutes.
Rinse eggplant; dry thoroughly and chop fine.
Mix with tomatoes, onions and parsley.
Add dressing and toss.
Add salt and pepper, if desired. Serve on crisp romaine.
Makes 8 to 12 servings.