Recipe By:
Courtesy of Jayni Carey
Courtesy of Sustainable Table ®

Ingredients:
1 medium purple eggplant, about 1 pound
1 pound small to medium tomatoes
Extra-virgin olive oil
Salt & black pepper
½ cup thinly sliced fresh basil leaves
4 ounces fresh mozzarella cheese, cubed

Directions:
Trim and slice the eggplant lengthwise into ¼-inch thick slices. Slice the tomatoes in half, or into 3 thick slices, depending on size. Brush the eggplant and tomato generously with olive oil and sprinkle lightly with salt and pepper. Grill the vegetables on a covered grill over medium-high heat until lightly charred, about 2 to 3 minutes each side for the eggplant and about 1 to 2 minutes each side for the tomatoes.

Oil a 9-inch baking dish. Arrange a layer of grilled eggplant on the bottom. Add a layer of tomatoes, sprinkle with half of the basil and top with half of the cheese. Repeat the layer. Place the casserole, uncovered, on a covered grill over medium-high indirect heat, and cook for 10 to 15 minutes, or until the cheese is melted and the casserole is bubbly.