Eggplant with Tomato-Mint Sauce and Goat Cheese

serves 4

2 1lb eggplants, cut into 1/2-inch thick rounds
1 1/2Tbs olive oil
1/2c chopped onion
2 cloves garlic, minced
1 28oz can Italian-style tomatoes
3 Tbs chopped fresh mint
1/2tsp dried oregano
1/2c crumbled goat cheese (I've also used feta for this)
8 basil leaves, thinly sliced

Preheat oven to 500F. Spray lg baking sheets with oil. Arrange
eggplant on sheets, brush with oil. Sprinkle with salt and
pepper. Bake 10 minutes, turn over, bake 10 minutes more. Remove from
oven, turn oven down to 350F.

Heat 1/2Tbs oil in skillet over med heat, saute onion 5 minutes, or
until tender. Add garlic, stir 1 minute. Add tomatoes(with juices),
mint, oregano; simmer until sauce thickens a little, about 20
minutes. Season with salt and pepper.