Hot Eggplant, Melting Cheese

1. 1

   Cut the eggplant into long, thin slices.

2. 2

   You should get about six from a large fruit.

3. 3

   Salt them, leave for half an hour, then, when they have relaxed, wipe off the salt.

4. 4

   Get a grill or ridged grill pan hot.

5. 5

   Grill the eggplant slices until soft and lightly colored (four or five minutes on each side), then place on a baking sheet.

6. 6

   Tear the basil leaves, mix them with a couple of tablespoons of olive oil, then season with salt and pepper.

7. 7

   Brush the slices of cooked eggplant with the seasoned oil.

8. 8

   Slice each mozzarella in half and place the halves on the eggplant slices.

9. 9

   Let the cheese melt under a hot broiler and serve immediately, before the cheese has a chance to color.

No additional tips available.