SERVES 8
Place eggplant in colander over a plate. Sprinkle with salt and toss gently. Let stand for 30 minutes. Rinse and drain well. Coat both sides of each slice with nonstick cooking spray. Place each slice on a broiler pan. Top each slice with tomatoes, basil, and cheeses. Broil 6 inches from the heat for 5 – 7 minutes, or until eggplant is tender and cheese is melted.