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1.
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Preheat oven to 350 degrees F. Peel off some strips of eggplant skin lengthwise to create a striped effect.
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2.
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Then cut it into round slices about 1 cm thick creating nice circle pieces.
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3.
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Take the eggplant slices and sprinkle with coarse sea salt making sure to salt each one.
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Let it sit for 30 minutes.
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During this time you can make the roasted tomatoes (starting with step 6).
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4.
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Shake off excess salt and place eggplant slices in between a tea towel and press out liquid.
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5.
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Toss eggplant slices with 2 tablespoons olive oil and half of the basil, oregano and parsley.
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6.
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Take the grape tomatoes, wash them and slice in halves.
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7.
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Toss tomatoes with remaining 1 tablespoon olive oil and the rest of the herbs, and salt and pepper to taste.
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8.
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Place tomato halves on a rimmed baking sheet that youve lined with parchment paper and bake for 30 minutes in a 350 degrees F oven.
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Remove from oven.
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9.
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Preheat grill to 400 degrees F. 10.
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Place eggplant on grill and cook until grill marks form and rotate to make hash marks.
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This will take roughly 2 minutes per side.
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11.
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When eggplant is just about finished, sprinkle with grated Gruyere cheese and place three halves of the grape tomatoes on each eggplant slice.
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12.
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I usually turn half the grill off and place the eggplant on the indirect heat side to finish the cooking process or until the cheese is melted, preventing the eggplant from burning.
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13.
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Sprinkle with some chopped fresh parsley.
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14.
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Plate and serve warm.
