Salt
1 eggplant, peeled & sliced in 1/2" slices
4 Roma tomatoes, chopped
1 bunch green onions, finely chopped
1 c. finely chopped parsley
Salt & pepper, optional
Romaine lettuce

Salt eggplant and place on paper towel in glass pie plate. Cover tightly and microwave on high 3 minutes. Rinse eggplant, dry thoroughly and chop fine. Mix with tomatoes, onions and parsley. Add dressing and toss. Add salt and pepper if desired. Serve on crisp Romaine. Makes 8-12 servings.

DRESSING:

2 cloves crushed garlic
6 tbsp. olive oil
Juice of 2 lemons

Combine all ingredients and mix well.