Filet Mignon with Eggplant and Watercress

1 lb. filet mignon cut into 6 slices

olive oil

18 1/2 inch round slices eggplant

salt and pepper to taste

1 bunch watercress rinsed and drained

1 large lemon cut into 8 pieces

8 oz. parmesan cheese thinly sliced or shaved

18 grape tomatoes

Slice the eggplant into the rounds. Lightly salt the pieces and put in a drainer for 20 minutes. Blot with a paper towel to remove excess moisture.

Heat the grill to high. Drizzle the beef with a little lemon from 2 of the wedges. Brush the eggplant with the olive oil on both sides. Season with salt and pepper. Grill until crisp, about 6 - 7 minutes. Arrange 3 eggplant slices on each salad plate.

Add some of the watercress and the parmesan shavings. Sprinkle on a little olive oil. Just before serving, sear the filet mignon for one minute on each side.

Garnish with the lemon and grape tomatoes.