4 slices eggplant, about 3/4" thick
1 tablespoon balsamic vinegar
2 teaspoons olive oil
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 minced clove of garlic
1 sliced roma tomato, about 1/2" thick
2 tablespoons finely shredded parmasean cheese
2 tablespoons finely shredded asiago cheese
salt and pepper to taste
Sprinkle eggplant slices with salt and pepper.
In a bowl combine basalmic vinegar, olive oil, thyme, oregano, and garlic. Stir to combine.
Brush mixture on both sides of eggplant slices.
Grill eggplant over medium heat until tender, turning once. About 10-12 minutes.
During last 3 minutes of cooking time, add tomato slices to the grill and top eggplant with cheeses.
Remove from eggplant the grill, top with grilled tomatoes.
Serve and enjoy.
Serve with 1/4 cup tomato sauce / puree
Spinkle with thinly sliced fresh basil
Split smaller eggplant in half instead of using slices
Shared with Honest Eats Farm by: Joyce