This is great as an appetizer, side dish or vegetarian main course.
1 Tablespoon olive oil
1 Clove garlic, crushed
1 Eggplant, sliced ½” thick
1 Cup pesto sauce
2 Tomatoes, diced
¾ Cup mozzarella cheese, grated
¼ Cup parmesan cheese, grated
Fresh basil (for garnish)
Preheat barbecue, brush griddle with olive oil and set on LOW.
Prepare eggplant by covering slices with coarse salt for 20 minutes. Rub off salt with a paper towel and pat dry. This removes the bitterness of the eggplant. Brush bottom of eggplant slices with a mixture of olive oil and garlic. Place on griddle and cook for 8 minutes.
Turn slices over and spread top of each eggplant slice with a teaspoon of pesto. Cover with diced tomatoes, mozzarella cheese and parmesan cheese.
Return to griddle and cook a further 5 - 7 minutes. Garnish with fresh basil.