Italian Eggplant

2 nos   Eggplant
100 gms   Mozzarella Cheese
300 gms   Pizza Sauce
20 gms   Fresh Basil
25 ml   Olive Oil
Salt and pepperto taste

One of the most basic and classic of Italian vegetarian dish, the Aubergine Parmiggiana is a breeze on the grill. Good large aubergines in season work perfectly, the rest of the ingredients are very easy to source and find these days. 

1. Cut aubergine into 1/2" thick slices. Soak the aubergine in salted water for 10 minutes.

2. Remove them from water and thoroughly pat dry the aubergine with paper towels.

3. Brush them with little olive oil and place on a moderately hot Weber Q 100 Gas Grill, grill for 2 minutes on one side. Remove from grill and place on a platter with the grilled side facing up.

4. On the grilled side place a tablespoonful of pizza sauce in the centre and top with a fistful of grated cheese. Gently lift with a spatula or turner and return the slices to the grill with the uncooked sides facing down. Cover the lid of the grill for another 3-4 minutes or until the cheese is melted. Just before removing from grill, scatter some fresh basil leaves on top and then transfer to plates. Drizzle with some olive oil before serving.