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Eggplant Salad In Parmesan Cups

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Ingredients

1/2 cup extra-virgin olive oil, plus more for brushing

One 1 1/4-pound eggplant, cut into 1 1/2-inch cubes

Salt and freshly ground pepper

1 cup freshly grated Parmesan cheese

1 tablespoon balsamic vinegar

2 ounces mesclun greens (4 cups)

3 scallions, thinly sliced crosswise

1 cup red and yellow cherry tomatoes, halved

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