Pesto Eggplant

Course :	Eggplant
From:	HungryMonster.com
Serves:	4 - 6

Ingredients:

1	medium	eggplant -- (about 1 pound)
3	tablespoons	extra virgin olive oil
1	clove	garlic -- minced
1	dash	dried basil
1	teaspoon	salt to taste
1	medium	tomato -- sliced
1	medium	black olives -- sliced 1 medium
1	medium	yellow onion -- sliced
1	pint	mushrooms -- sliced
3	tablespoons	freshly shredded parmesan cheese

Preparation:

Cut eggplant in half lengthwise. Place cut sides up on a 9-inch pie plate. Set aside. In a small bowl, combine oil, garlic, basil and salt. Mix well. Brush mixture over cut surfaces of eggplant. To each cut eggplant, arrange tomato slices on top. Arrange black olives, onions and mushrooms on top tomato slices. Micro-cook until onions are tender. Serve hot with cheese sprinkled on top. Approximately 5 minutes.