Eggplant Salad with Tomato and Goat Cheese

Directions

1. Brush both sides of eggplant with 2 tablespoons oil. Sprinkle with 3/4 teaspoon salt and 1/4 teaspoon pepper.
2. Broil eggplant 3-4 inches from heat or grill, covered, over medium heat, until tender, 4-5 minutes per side.
3. Meanwhile, in a small bowl, combine tomatoes, onion, basil, parsley, vinegar, 1 tablespoon oil and remaining salt and pepper. Toss arugula with remaining oil and divide among 8 plates. Top each with eggplant, tomato mixture and goat cheese.