Cut eggplant into slices, ½ in. (1.2 cm) thick.
Place slices in a colander or strainer, sprinkle with coarse salt and let sit for 30 minutes to draw out excess moisture.
Rinse and pat dry with paper towels.
Preheat barbecue to medium.
Brush slices with olive oil and grill 3-4 minutes per side until golden brown with grill marks.
Divide eggplant slices among 4 plates.
Top each slice with a slice of tomato.
Season and top with mozzarella and basil.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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