COOK OR CREATE
Eggplant and Tomato Stacks
1 large eggplant
1/2 tsp salt
1 tbs olive oil
1/2 tsp pepper
500g fresh mozzarella cheese, cut into sixteen slices
2 large truss tomatoes, cut into eight slices each
1/2 cup shredded Parmesan cheese
Chopped fresh basil or parsley
Cut eggplant crosswise into eight slices. Sprinkle with salt; let stand 5 minutes.
Blot eggplant dry with paper towels; brush both sides with oil and sprinkle with pepper. Grill, covered, over medium heat 4-6 minutes on each side or until tender. Remove from grill.
Top eggplant with mozzarella cheese, truss tomato and parmesan cheese.
Grill, covered, 1-2 minutes longer or until cheese begins to melt. Top with basil.