We top these with Chimichurri sauce, drizzled with balsamic vinegar or even tomato sauce. Light and simply delicious!
What You’ll Need:
2 -3 medium globe eggplants (you will need 12 – 16 equal slices)
1/3 cup olive oil
6 – 8 (1/4 inch thick) slices Manchego cheese or fresh mozzarella
Sea salt and fresh ground pepper
What to Do:
Heat grill on high.
Brush both sides of eggplant slices with olive oil and sprinkle with salt and pepper. Place eggplant on grill, and grill until golden brown and slightly charred, or about 4 minutes. Turn each slice over and grill for another 4 minutes.
Transfer eggplant slices to a platter, place a slice of Manchego cheese on each slice and add another slice of eggplant to make a stack. Place eggplant stacks on a grill sheet and grill for another 2 minutes until cheese has melted.
Place eggplant stacks on a serving platter drizzle with Chimichurri sauce, pesto or balsamic and serve.