Grilled Eggplant Mozzarella

Grilled eggplant mozzarella is simple but delicious Italian dish. It is great as an accompaniment to veal or chicken or just on its own. It is also an excellent party dish as it still tastes great when it is cold, or at least at room temperature.

Eggplant, along with pasta, was a staple at my mama's table and is liked by people from all ethnic backgrounds. It is tasty without being too exotic and is easy to make. Also, for those watching their weight, it is not too high in calories. Enjoy!

Ingredients

2 large eggplants, peeled and cut into thick slices
3 tbsps seasoned flour
olive oil
2 cloves garlic, crushed
1lb (500 g) tomatoes, peeled and chopped
3-4 tbsps shredded fresh basil
8oz (250g) bocconcini or mozzarella cheese, sliced thinly
salt
freshly ground black pepper
fresh basil leaves to garnish

Method

Place eggplants in a colander, sprinkle with salt and drain for 30 minutes. Rinse under cold water and pat dry with paper towels.
Coat slices with seasoned flour.

Place eggplant slices on an oiled grill rack and brush with oil. Cook under a preheated hot grill for 1-2 minutes. Turn over, brush with oil and cook for 1-2 minutes longer or until slices are golden and tender. Set aside.
Heat 2 tbsps oil in saucepan over high heat and cook garlic, tomatoes and basil until tomatoes are soft and sauce thickens. Season with salt and pepper.

Preheat oven to 350 deg F or 180 deg C. Lightly oil two large shallow oven-proof dishes and arrange a layer of eggplant slices in each. Top slices with mozzarrella cheese and a little tomato sauce. Bake to 10 minutes or until cheese melts and bubbles. Garnish with basil leaves.