Make Tomato Vinaigrette and set aside. Turn oven on to broil.
Spray a 12-inch nonstick skillet with an ovenproof handle with cooking spray and heat over medium-high heat.
Spray both sides of eggplant and place in skillet. Sprinkle 3/4 teaspoon of basil and 1/8 teaspoon of the salt over eggplant slices. Cook eggplant for 5 minutes until tender and remove from heat.
Arrange provolone cheese over eggplant. Place skillet in oven with cheese surface about 3 inches from the heat and broil for about 1 to 2 minutes or until cheese is melted.
