Here’s a warming cheesy dish for all those lovers of Italian food. It’s a healthier take on the popular lasagna.
- 1 (1 1/2 lb) eggplant
- 1 large zucchini
- 3 oz of fresh mozzarella
- 1 1/2 cups of tomato sauce
- 10 large basil leaves
- olive oil
- rock salt
Preheat the grill to medium heat.
Cut the eggplant into 1/2-inch slices (total 12 slices). Cut the zucchini in half crosswise. Cut each half into 1/4/-inch slices (total 8 slices).
Lay the eggplant and zucchini slices on a baking sheet. Brush on both sides with olive oil and season with salt and pepper to taste.
Grill until the vegetables are tender, but not overcooked, about 4 minutes per side for the eggplant and 3 minutes per side for the zucchini.
In the last 30 seconds of cooking, divide the mozzarella evenly between the eggplant rounds. Re-close the barbecue lid and cook for additional 30 seconds, or until the mozzarella is melted.
Lay one eggplant round on each of 4 plates. Top each with 2 tbsp tomato sauce. Next, divide half of the basil between the 4 portions.
Top each with one zucchini slice. Continue stacking in this order, ending with an eggplant round and tomato sauce. Spoon any remaining tomato sauce around each stack.
Original recipe from Cooking Canuck