- 1 eggplant cut lengthwise into 1/2-inch-thick slices
- 1 cup grated parmesan
- 12 plum tomatoes
- thinly sliced fresh basil
- minced garlic
Combine tomatoes, garlic, basil and EVOO and set aside.
Coat eggplant with EVOO. Grill about 5 minutes. Turn over and top with tomato mixture, sprinkle with parmesan.
Reduce heat and grill for ten minutes with lid down.