Grilled Eggplant with Mozzarella and Tomatoes
|12 slices eggplant, cut 3/8 inch thick|
|12 thin slices mozzarella cheese|
|12 slices tomatoes|
|1/4 cup Vera Jane's Extra-Virgin Olive Oil|
|12 fresh basil leaves, chopped|
|Freshly ground pepper|
Lightly sprinkle eggplant with salt on both sides. Place eggplant between two plates and top with a weight. Let eggplant drain for one hour.
Pat eggplant slices dry. Grill for a few minutes on each side until tender.
Arrange eggplant on a plate, top with mozzarella cheese and tomato slices. Drizzle with Vera Jane's Extra-Virgin Olive Oil. To serve, top with fresh basil and freshly ground pepper.