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
- 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.
- 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.
