Grilled cheesy eggplant
800 g, buy 2 medium, (about 400g each)
1 tsp, Italian variety
Garlic powder or flakes
½ tsp, (powder)
1 cup(s), grated, grated, (120g)
2 medium, sliced
¼ cup(s), leaves, torn
1 x 3 second spray(s)
- Cut each eggplant lengthways into 4 thick slices. Arrange slices in a single layer on a large baking tray. Sprinkle tops of slices with Italian herbs and garlic powder. Season with salt.
- Lightly spray a barbecue with oil, then heat over medium-high heat. Arrange eggplant slices, seasoned-side down, on barbecue. Close the lid and cook for 5 minutes.
- Turn the slices over. Top evenly with three-quarters of the mozzarella, tomato and remaining mozzarella. Close the lid and cook for 6-8 minutes until eggplant is tender and cheese is melted. Serve sprinkled with basil.