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We’ve posted Grilled Eggplant back in May, but this recipe is a rendition to my dad’s version. I can’t remember where he got the idea for this recipe, I only know that I love it every time he makes it.

Grilled Eggplant a la Italian
Serves 4

Ingredients
1 medium sized Eggplant
Olive oil
Salt
Pepper
Dried Oregano
Dried Basil Leaves
One big kitchen Tomato
Mozarella Cheese Slices

Directions:

1. Preheat the grill or the grill pan.
2. Slice the eggplant, to about ½ inch thick slices, and drizzle them with enough olive oil to coat both sides.
3. Season with salt, pepper, oregano and basil leaves.
4. Grill them until they are cooked through and the grill marks are browned on.
5. After turning over the eggplants for the first time, start to grill the tomatoes. This cook much faster so keep an eye on them.
6. Place the tomatoes over the eggplant and top with cheese.
7. To serve, sprinkle a few dried basil leaves on top.

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This post is also available in ENGLISH (INGLÉS)