Grilled Mozzarella, Eggplant & Sundried Tomato
A Mediterranean style grill best served hot with the protein of your choice
Print Recipe Grilled Mozzarella, Eggplant & Sundried Tomato
Preheat oven to 180 degrees
Coat both sides of eggplant with olive oil.
Place eggplant on an oven tray lined with aluminium foil and lightly sprayed with olive oil. Brush the top with minced garlic. Put in the oven for 8 minutes
Combine sage, sun-dried tomatoes, basil and cheese and spoon onto the top of the cooking eggplant slices.
Bake for another for 5 more minutes or until golden brown. Garnish with fresh chopped basil.