basil pestoNote: I add a little extra olive oil for this application.
1poundeggplantsliced about ½-inch thick
sliced fresh tomatoes
sliced fresh mozzarella
sliced gluten-free or whole grain bread or buns
Layer the sliced eggplant in a colander, liberally salting each layer. Set the colander over a bowl and allow the eggplant to drain for about 30 minutes. Rinse well and pat dry.
Rub olive oil all over each slice of eggplant, and grill until golden on both sides, about 3 to 4 minutes per side. Grill the tomatoes about 2 minutes on each side. Toast the bread while the tomatoes are on the grill.
Lay a slice of toast on a plate and spread some pesto on it. Layer on eggplant, cheese, tomatoes, and drizzle some more pesto on top.
You can find this recipe at https://andreasrecipes.com.