Serve as appetizers, snacks, or tapas at your next dinner party, family gathering, or just sit back and enjoy them yourself.
Serves 4
double or triple the ingredients as need
1 each: organic eggplant and garlic clove, and Italian baguette
1 6-ounce (175 g) mozzarella ball, sliced
4 organic Roma tomatoes, thinly sliced
1/4 cup (30 g) each: Parmesan cheese and fresh basil
1/4 cup (60 ml) olive oil
1. Cut the bread leaf in half lengthwise, then crosswise for four pieces.
2. Sprinkle eggplant slices lightly with sea salt.
3. Brush both sides of the eggplant slices and cut slides of bread with oil.
4. Grill eggplant slices, covered, directly over medium 7-8 minutes or until browned and tender, turning once.
5. Add bread, cut side down, to grill 1-2 minutes.
6. Rub toasted side of the bread with garlic halves.
7. Arrange eggplant, mozzarella, and tomatoes on toasted side of bread.
8. Return to grill, covered, grill 1-2minutes or until cheese softens.
9. Top with Parmesan and basil.
10. Drizzle with olive oil and sprinkle cracked black pepper if desired.
11. Cut each in half if you like smaller pieces.
