Ingredients
| Quantity | Ingredients |
|---|---|
| 1 | eggplant (about 1 lb/500 g) |
| 1 tbsp | olive oil |
| 1/4 tsp | each salt and pepper |
| 3 oz (90 g) | Fontina cheese, thinly sliced |
| 16 | fresh basil leaves |
Directions
Cut eggplant crosswise into 1/2-inch (1 cm) thick slices. Brush each side with oil; sprinkle with salt and pepper.
Place on greased grill over medium-high heat; close lid and cook for 8 minutes. Turn eggplant; top half of the slices with cheese. Cook, covered, for about 7 minutes or until eggplant is softened and cheese is melted. Dividing evenly, place basil leaves on cheese; top with remaining plain slices of eggplant.
Makes 4 servings. Nutritional information Per serving: about 145 calories, 6 g protein, 10 g fat, 8 g carbohydrate.
Source: www.canadianliving.com