Eggplant (Aubergine) Bruschetta - cooking recipe

Ingredients

1 medium eggplant, cut into 1/4-inch slices
1/2 teaspoon salt
3 medium tomatoes, seeded and chopped
2 tablespoons fresh basil, minced
1 cup mozzarella cheese, shredded
2 tablespoons parmesan cheese, shredded

Preparation

Place eggplant slices in a colander over a plate; sprinkle with salt and gently toss.
Let stand about 30 minutes. Rinse and drain well.
Coat both sides of each slice with nonstick cooking spray.
Place on a broiler pan.
Top eggplant with tomatoes, basil and cheeses.
Broil until eggplant is tender and cheese is golden and bubbly.