This is more a directional recipe than anything to be measured out.

Place a leave of leaf lettuce (or bibb or mache) on each salad plate.

Place about 5 kalamata olives sliced on top of the lettuce leaf.

Spread a ½ inch thick slice of tomato with herb goat cheese and place it on top of the olives

Fry a ½ inch thick slice of egg plant about the diameter of whatever your tomato slice is.  I fry it in a dry non stick skillet until it is brown on both sides and a little soft.
Leave the skin on.  Cool it.

Spread the egg plant slice with herb goat cheese and place it on top of the tomato slice.

Top the eggplant slice with another 2/3 inch thick tomato slice.
Drizzle Barefoot’s French viniagarette dressing over salad and garnish
with fresh chopped basil and parsely.

This salad is pretty and delicious and very easy to make.  Can be assembled at least and hour before serving.