I am proud of my wife. She has been losing weight and staying on a strict diet. On our recent vacation, she decide to splurge and order her favorite eggplant parmigiana. What she was served was a greasy dish of sauce and cheese over a tiny piece of eggplant. This is my version of a healthier version featuring grilled eggplant instead of fried. Ingredients: 1 medium size eggplant 1 teaspoon salt 2 tablespoons olive oil 1 small sweet onion diced 1 clove garlic minced 1/2 teaspoon oregano seasoning 1/4 cup coarse chopped basil plus a few leaves for topping 3 medium to large tomatoes diced 1/4 cup fresh grated Parmesan cheese plus extra for topping Preheat you grill to about 375 to 400 degrees. Begin by preparing the eggplant. Peel and cut the eggplant in 1/2 inch thick pieces. Lay the pieces out flat on a paper towel and sprinkle with 1/2 teaspoon of salt. Let stand for 15 minutes, then turn the slices over and repeat the process. This will help remove the bitter