Very yummy, I had always found cooking eggplant a little tricky, but this time it was so easy and it came out of the oven very tender. I cut it into small pieces and I added a little bit of olive oil while baking. Then, after mixing it with the other ingredients, I tasted it warm and it was good, but then I put it in the fridge, and eating it cold was even better. The Italian dressing gives the salad a great flavor while keeping it light. The combination of garbanzo beans, tomatoes, onion and eggplant sounded good and it didn't disappoint. The Parmessan was a nice touch. I made enough for dinner and lunch the next day. My kids were not crazy about it, but my husband and I enjoyed it very much. I will be making this salad again.