Roasted Eggplant Salad

By carvalhohm2

Ingredients

• 1 large eggplant, peeled if desired, cubed (1 large = 6 cups)
• 1 tablespoon Canola Oil
• 1 can (14.5 oz each)Diced Tomatoes, drained
• 1 can (15 oz each) garbanzo beans, drained, rinsed
• 1/2 cup chopped red onion
• 1/2 cup light Italian dressing
• 1 bag (10 oz each) chopped romaine lettuce
• 1/4 cup shredded Parmesan cheese

Preparation

Step 1

Preheat oven to 425°F. Place eggplant in large shallow baking pan; drizzle with oil. Toss to coat; spread in single layer. Bake 15 minutes or until tender, stirring 2 times.

Meanwhile, combine all remaining ingredients, except lettuce and cheese, in large bowl; mix well. Add eggplant; toss together. Divide lettuce evenly between 4 serving plates. Top evenly with eggplant mixture. Sprinkle with cheese. Or, refrigerate eggplant mixture and serve chilled.

Serving Size 4 servings (1-1/2 cups salad over lettuce each) Calories 223