- 1kg of eggplant, sliced
- 100ml extra virgin olive oil
- 200g of grated Istrian hard cheese
- 10 tomatoes, sliced lengthwis
- Salt and freshly ground pepper
- Fresh basil
Brush the eggplant slices with oil and season with salt and pepper. Grill over moderate heat until tender, about 2 minutes per side and when done, place them into an oven pan.
Brush the tomatoes with oil and season with salt and pepper. Grill over moderate heat until hot, about 1 minute per side. Place them over the eggplant, cover it with cheese and put it pan in the hot oven for 3-4 minutes till the cheese melts.
Sprinkle the dish with some extra virgin olive oil and roughly chopped basil.