Eggplant Parmigiana

1 Tablespoon Olive oil

1 Clove garlic, crushed

1 eggplant, sliced 12mm thick

1 cup Pesto sauce

2 Tomatoes diced

3/4 cup mozzarella cheese

1/4 cup parmesan cheese, grated

fresh basil (for garnish)

Preheat the bbq, brush grills with vegatable oil and set on LOW

Prepare the eggplant by covering slices with coarse salt for 20 min. Rub off salt with paper towel and pat dry. This removes the bitterness of the eggplant. Brush the bottom of the eggplant slices with a mixture of of olive oil and garlic, place on grills and cook for about 8 min.

Turn slices over and spread top of each eggplant slice with a teaspoon of pesto. Cover with diced tomatoes, mozzarella and parmesan cheese.

Cook for a further 5-7 min. Garnish with fresh basil