grilled eggplant appetizer

2 1 pound eggplants, peeled and cut into 1/2 inch slices
1/2 teaspoon salt
1/2 cup coarsely chopped fresh basil
2 cloves garlic, minced
1 tablespoon olive oil
Vegetable cooking spray
1/4 teaspoon ground red pepper
1 22-inch French baguette, cut into 1/2 inch slices
4 Roma tomatoes, each cut into 10 slices
1/3 cup freshly grated Parmesan cheese

Sprinkle eggplant with salt and let stand 30 minutes. Combine basil, garlic and olive oil; set aside. Rinse eggplant slices and pat dry. Coat food rack with vegetable cooking spray; place rack on grill over medium coals. Place eggplant slices on rack in single layer. Cook without grill lid 8-10 minutes on each side. Place half of eggplant slices in an airtight container and sprinkle with basil mixture; top with remaining eggplant slices. Cover eggplant mixture and refrigerate in an airtight container 8 hours. Position knife blade in food processor bowl; add eggplant mixture and red pepper. Process until smooth, stopping once to scrape down sides. Spread about 1-1/2 teaspoons eggplant mixture on each of 40 baguette slices and top each with a tomato slice. Sprinkle evenly with freshly grated Parmesan cheese. Broil 6 inches from heat for 2-3 minutes or until cheese melts. Serve immediately. Makes 40 appetizers. Per serving: 41 calories (17 percent from fat). From August, 1995 Southern Living magazine.

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