16 ounces fresh mozzarella cheese, sliced into 1/2-inch rounds
10 leaves basil
Directions
Season eggplant slices with salt and let rest for a few minutes. Pat eggplant dry and brush both sides of each slice with Roasted Garlic Grapeseed Oil.
Grill eggplant slices for about 2-3 minutes on each side or until just browned. Remove from grill and top each slice with Basil Pesto Sauce.
Layer with tomato slices, mozzarella, and basil leaves.
