Serves: 6

Preparation Time: 0:25

Per Serving: 307.0 Calories; 25.8g Fat (73.4% calories from fat); 12.0g Protein; 9.0g Carbohydrate; 27mg Cholesterol; 401mg Sodium

Recipe By: Kris Schumacher

This is great as an appetizer, side dish or vegetarian main course.

Ingredients:

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1 eggplant, sliced 1/2” thick
• 1 cup pesto sauce
• 2 tomatoes, diced
• 3/4 cup mozzarella cheese, grated
• 1/4 cup parmesan cheese, grated
• fresh basil (for garnish)

Steps:

• Preheat barbecue, brush grids with vegetable 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 grids 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 grill and cook a further 5-7 minutes. Garnish with fresh basil.