Directions
- Sprinkle the eggplant rounds with the coarse salt and set them aside in a colander to drain for 1 hour.
- Preheat the broiler.
- Rinse the eggplant rounds, pat them dry, and place them on a broiler tray.
- Spray lightly with olive oil. Broil for about 5 minutes, until the eggplant is beginning to brown. Flip the rounds, spray the other side with olive oil, and broil for 3 minutes more. Remove the tray, leaving the broiler on.
- In the bowl of a food processor or blender, combine the olives, ricotta, basil, Parmesan, black pepper, and salt. Turn the machine on low and add the milk through the feed tube, processing until the mixture is very smooth.
- Top each broiled eggplant round with a tomato slice and spred it evenly with 1 tablespoon of the ricotta mixture. Sprinkle with 1/2 teaspoon bread crumbs.
- Return the layered eggplant to the broiler tray and broil for 2 to 3 minutes, until browned. Remove to a serving plate and garnish with basil leaves.
Source: 99% Fat-Free Italian Cooking
