1 medium eggplant, cut into ¼ inch slices
½ teaspoon salt
3 Roma tomatoes, seeded and chopped
2 Tablespoons fresh basil, minced
½ cup part-skim Mozzarella cheese
½ cup Monterey Jack cheese
1 Tablespoon Extra Virgin Olive Oil

Place eggplant slices in colander over a plate; sprinkle with salt and toss to coat. Let stand for 30 minutes. Rinse and drain well. Brush both sides of each slice lightly with olive oil. Place on broiler pan. Top eggplant with tomatoes, basil and cheeses. Broil 6 inches from the heat for 5-7 minutes or until eggplant is tender and cheese is melted.