Eggplant and Tomato Stacks

Ingredients

• 2-3 slices eggplant (1/2" slices)
• 2 tsp olive oil
• 0.33 clove garlic (minced)
• 0.5 cup tomatoes (chopped in bigger chunks)
• 1 tbsp Parmesan cheese (grated)
• 1 tbsp fresh basil (chopped)

Instructions

1. Slice eggplant ½” thick - brush with oil and put on the grill on low heat. Cook until just soft and grilled.
2. Toss tomatoes with olive oil and minced garlic. Put in a 400°F oven until well charred.
3. Put tomatoes on top of eggplant. Sprinkle with Parmesan and top with fresh basil.

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