It is essential to get an eggplant truly tender. The knife should barely have to cut it. This is easier to achieve when baking or frying than when an eggplant meets the grill. It is, I think, essential that the heat is lowered during cooking so that the inside of the slice has a chance to soften while the crust lightly browns.
Recipe information
Yield
enough for 2 as a light lunch
Ingredients
Preparation
Step 1
Cut the eggplant into long, thin slices. You should get about six from a large fruit. Salt them, leave for half an hour, then, when they have relaxed, wipe off the salt. Get a grill or ridged grill pan hot. Grill the eggplant slices until soft and lightly colored (four or five minutes on each side), then place on a baking sheet.
Step 2
Tear the basil leaves, mix them with a couple of tablespoons of olive oil, then season with salt and pepper. Brush the slices of cooked eggplant with the seasoned oil. Slice each mozzarella in half and place the halves on the eggplant slices. Let the cheese melt under a hot broiler and serve immediately, before the cheese has a chance to color.
