Un-fried eggplant parmesan

I love eggplant. Love it. However, I always struggle with cooking it at home. For some reason it turns out bitter, or chewy, or tough. Not this time!

recipe:
2 thick (1/2 inch or so) slices of eggplant
2 slices (1/4 inch) tomato
1 slice (1/4 inch) red onion
olive oil
salt
pepper
mozzarella cheese
pasta
tomato sauce
black olives
parmesan cheese

sprinkle the eggplant with salt on both sides. Let sit for 15 minutes or so. Brush all slices with olive oil. Place eggplant on george foreman grill until tender. Grill the onions and tomato the same way. On a greased sheet place eggplant, tomato, onion, tomato, eggplant in a stack. Top with 1 or 2 slices of mozzarella. Broil until cheese is brown-ish.

While cooking the veggies, boil pasta. Mix it with tomato sauce, throw in olives, and sprinkle in some parmesan cheese. When veggies are done place the stack on top of the pasta.

This recipe was amazing. The eggplant was great! I've already made it twice.