Ingredients
- 1 large Eggplant
- 1 large Zucchini
- 2 tbsp Frantoia Italian EV Olive Oil
- 1/2 tsp Roasted Garlic Sea
- 1/2 tsp Freshly Ground Black Pepper
- 3 oz fresh Mozzarella thinly sliced
- 1 1/2 cups Pasta Sauce
- 10 large basil leaves chiffonaded
Instructions
- Preheat the grill to 350 degrees.
- Cut the eggplant into 1/2 inch slices. Cut the zucchini in half crosswise. Cut each half into 1/4 inch slices.
- Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper.
- Transfer to grill and grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.
- In the last 30 seconds of cooking, divide the mozzarella evenly and top the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted onto the eggplant.
- Lay one eggplant round on a large platter. Top with 1 tsp tomato sauce. Next, add a pinch of basil, then add a slice of zucchini.
- Continue stacking in this order, ending with an eggplant round and tomato sauce. Spoon any remaining tomato sauce on top of the assembly.
- Serve immediately.
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