Wash and cut the eggplant into about 1/2" thick circles, lay out on a platter or baking sheet, sprinkle with salt on both sides and spray cooking spray on both sides.

On medium heat fry the eggplant circles on both sides, (do not add extra oil to the pan) for about a minute or two or until slightly golden, then transfer to a dish lined with paper towels to absorb excess grease.

Meanwhile in a separate pan, saute diced onion with about 1 tbsp of oil, for 2-3 minutes and add shredded carrot. Mixing occasionally, saute on medium-low until the onion and carrot are tender and take off the heat.

Cube tomatoes and drain excess liquid. Chop scallions, and on a fine grater or zester, grate 2 cloves of garlic (to have a paste-like consistency)

Combine all the vegetables together into a bowl together with 2 tablespoons of mayonnaise, and a pinch of salt and pepper. Mix everything to combine and taste. Add more salt and pepper if needed.

Spoon on the vegetable mixture onto each eggplant slice.

Garnish with a fresh slice of tomato and parsley/dill if desired.

Enjoy!