Eggplant and Tomato Stacks

Ingredients

• 2-3 slices eggplant - 1/2" slices
• 2 tsp olive oil
• 1/3 clove garlic - minced
• 1/2 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.

Nutrition (per serving)