Instructions: Preheat the oven at 375 for 10 minutes. Place sliced eggplants into a large bowl and coat with olive oil, balsamic vinegar, salt and pepper. Bring a grill pan to a high heat and grill eggplant for about 2-3 minutes on each side making sure they come out with nice grill marks. Heat a tablespoon of olive oil in a sauce pan and sauté the onions and garlic for about 3 minutes. Add tomatoes, salt, pepper and red pepper flakes.
Cook for another minute just to warm up the sauce. Place a small amount of sauce on the bottom of a Pyrex baking dish. Add a few slices of the grilled eggplant side by side and sprinkle with some cheese. Repeat the layers until all the eggplant is finished and top with the remaining cheese. You can also bake it in a soup bowl and flip it over for a nice presentation. Bake about 10 minutes or until the cheese is melted and golden brown. Garnish with fresh basil before serving.
Time: 45 minutes
1 large eggplant sliced lengthwise
1/4 cup olive oil (for grilling)
1/4 cup balsamic vinegar
3 cups grated Quattro Formaggio cheese blend
1 tablespoon olive oil for cooking
2 tablespoons diced onions
3 cloves chopped garlic
2 cups of organic diced roma tomatoes
1 teaspoon red pepper flakes
1 cup chopped basil (garnish)
Salt and pepper to taste