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1. Sprinkle eggplant slices lightly with salt and pepper. In a small bowl stir together olive oil and garlic; brush on both sides of eggplant slices. In another small bowl toss together Parmesan and mozzarella cheeses; set aside.
2. For a charcoal grill, grill eggplant slices on the rack of an uncovered grill directly over medium coals for 5 minutes. Turn eggplant slices and sprinkle with half of the cheese mixture. Top with tomato slices and the remaining cheese mixture. Cover and grill for 2 to 3 minutes more or until eggplant is tender and cheese melts. (For a gas grill, preheat grill. Reduce heat to medium. Place eggplant on grill rack over heat. Cover and grill as directed.) Before serving, top with shredded basil.