per eggplant, I knew I had to give eggplant another try! It has sat in my fridge for a day or two until I got up the courage to try to do something with it. Then, I found this recipe while looking through pintrist and got all the inspiration and courage I needed! I followed the grilling preparation of the linked recipe, but put my own twist on what went inside the eggplant wrap. I hope you enjoy!
Use 2 teaspoons oil to brush both sides of eggplant slices. Grill the eggplant slices for 5 minutes. Spread each eggplant slice with 1 teaspoon pesto. 1 medium eggplant (3/4-1 pound), cut into 6 rounds about 1/2 inch thick
Brush both sides of the eggplant with oil and season with salt and pepper. Place the eggplant on the grill and grill until golden brown and slightly charred, about 4 minutes. Transfer 8 slices of the eggplant to a flat surface and top each slice with a slice of cheese and 2 basil leaves and season with salt and pepper. Repeat, making 4 stacks, each with 3 slices of eggplant and 2 slices of cheese