EGGPLANT, SPINACH AND BUTTER LETTUCE SALAD

1 small eggplant, sliced thinly
150 g baby spinach leaves
1 small butter lettuce
2 Lebanese cucumbers, seeded, sliced finely
2 green onions, sliced finely
1/2 cup oil-free Italian dressing

Place eggplant, in single layer, on oven tray; grill until lightly browned on both sides. Combine eggplant with spinach, torn lettuce leaves, cucumber, onion and dressing in large bowl.

Serves 4.