Trim ends from eggplant; cut crosswise into sixteen
1/2-inch-thick slices. Arrange slices on a greased
baking sheet; brush both sides with oil, and sprinkle
with garlic salt. Bake at 400 for 8 minutes; turn
eggplant, and bake an additional 5 minutes. Spread 1
tb Tomato Tapenade on each slice; sprinkle with 1
tablespoon cheese. Bake an additional 2 minutes.
Tomato Tapenade Combine tomatoes and water in a small
saucepan; bring to a boil. Cover; reduce heat, and
simmer 10 minutes or until tender. Drain well; pat dry
with paper towels. Combine tomatoes, oil and remaining
ingredients in a food processor or electric blender.
Top with cover and process until coarsely pureed.
