I grilled the sliced eggplant with a little olive oil and pepper in the grill pan. It was pretty quick and I did it ahead of time and let it rest until we were ready to prepare dinner.
When Matt got home from work we decided we needed to head for a run, so we hit the local streets for just over 2 miles. It was a good work out and only one inconsiderate driver tried to hit us. Some people just don't have any respect for runners with the right of way.
After returning from a good run I chopped the eggplant and added some olive tapenade, then put it on a flatbread. It was topped with slices of provolone cheese, then baked to perfection. I baked it at 375* for 15 minutes then broiled it until brown.
Now I must go figure out how to get information off the Garmin. I'm still trying to figure it all out.
That looks so yummy! Where'd you find the flat bread? I've been trying to find some here, but I've had no luck so far.
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I found the flat bread when I was picking up the frosting, but I would suggest using naan or the flat-outs that you can find at Wegmans- good luck!
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