Eggplant Salad In Parmesan Cups
Ingredients
- 1/2 cup extra-virgin olive oil, plus more for brushing
- One 1 1/4-pound eggplant, cut into 1 1/2-inch cubes
- Salt and freshly ground pepper
- 1 cup freshly grated Parmesan cheese
- 1 tablespoon balsamic vinegar
- 2 ounces mesclun greens (4 cups)
- 3 scallions, thinly sliced crosswise
- 1 cup red and yellow cherry tomatoes, halved
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