Eggplant with Tomato-Mint Sauce and Goat Cheese

Ingredients

 * 2 eggplants, large, trimmed cut ½"-thick rounds
 * 1½ tbsp olive oil
 * non-stick vegetable oil spray
 * ½ cup chopped onion
 * 2 garlic cloves, minced
 * 4 Italian-style tomatoes stewed and peeled
 * 3 tbsp chopped fresh mint
 * ½ ts dried oregano
 * ½ cup crumbled soft fresh goat cheese (feta)
 * 8 fresh basil leaves, chopped

Directions

 * 1) Preheat oven to 500°F.
 * 2) Spray 2 large baking sheets with oil spray.
 * 3) Arrange eggplant rounds on prepared sheets; brush lightly with 1 tablespoon oil.
 * 4) Sprinkle with salt and pepper.
 * 5) Bake 10 minutes.
 * 6) Turn rounds over and bake until tender and golden, about 10 minutes longer.
 * 7) Remove from oven.
 * 8) Reduce oven temperature to 350°F.
 * 9) Heat remaining ½ tablespoon oil in medium nonstick skillet over medium heat.
 * 10) Add onion; sauté‚ until tender, about 5 minutes.
 * 11) Add garlic and stir 1 minute.
 * 12) Season with salt and pepper.
 * 13) Add tomatoes with their juices, mint and oregano and simmer until sauce thickens and is reduced to 1¾ cups, breaking up tomatoes with back of spoon, about 20 minutes.
 * 14) Spoon half of tomato sauce into shallow 2-quart baking dish.
 * 15) Arrange eggplant rounds atop sauce, overlapping slightly.
 * 16) Spoon remaining sauce over.
 * 17) Sprinkle cheese over.
 * 18) Bake until heated through, about 20 minutes.
 * 19) Sprinkle with basil.