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1. 2 medium eggplants sliced 1" thick

2. 2 tablespoons olive oil

3. 1/2 teaspoon salt

4. 1/4 teaspoon papper

5. 1 cup shredded part-skim mozzarella

6. 1/4 cup shredded parmesan cheese

7. 2 cups tomato Sause

8. chili flakes optional



1. Pre-heat grill over high heat and brush both sides of eggplant slices with olive oil using a pastry brush. Sprinkle with salt and pepper.

2. When grill is hot, lay eggplant slices in a single layer and grill for 3-4 minutes per side or until tender. Remove from grill and place in a shallow baking dish. Top each slice of eggplant with one or two tablespoons of tomato sause, a tablespoon of shredded mozzarella and a teaspoon of parmesan cheese.

3. Grill the pan of eggplant, uncovered, until cheese is fully melted, about 3-4 minutes.

4. Serve eggplants stacked on top of one another and sprinkle with chili flakes to serve if you wish.


Lara Khouli