These are extremely satisfying, easy to make and your kids will definitely like them. I served this with wild salmon with basil, lemon and salt, and a cashew nectarine salad.

  • 1 Eggplant sliced
  • Olive oil
  • Butter
  • Dried basil
  • Salt
  • Pepper
  • Goat Mozzarella
  • Ketchup

 

  1. Add olive oil and butter to a grill pan, and add the sliced eggplant. Add pinches of dried basil to each one. Grill each side until soft and add salt and pepper.
  2. Add each one to a glass pyrex dish and add goat mozzarella to each one. Put in the oven at 300 until the cheese melts. Serve with a little bit of ketchup on each one.
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