Eggplant with Tomato-Mint Sauce and Goat Cheese

Ingredients

 * 2 		Eggplants lg, trimmed cut 1/2"-thick rounds
 * 1 ½ 	tb 	Olive oil
 * Non-stick veg. oil spray
 * ½ 	c 	Chopped onion
 * 2 		Garlic cloves, minced
 * 4 		Italian-style tomatoes stewed & peeled
 * 3 	tb 	Chopped fresh mint
 * ½ 	ts 	Dried oregano
 * ½ 	c 	Crumbled soft fresh goat cheese(feta)
 * 8 		Fresh basil leaves, chopped

Directions

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