Time: 45-60 mins
2 small or 1 large Eggplant(s)
Olive oil or Cooking spray
4 Tablespoons shredded Parmesan
1/2 Cup shredded fresh mozzarella cheese
Italian bread loaf
1 Package frozen chopped spinach
3 plum tomatoes
1/2 Tablespoon basil
1/2 Tablespoon oregano
Preheat your gas grill to medium- high heat, or start your charcoal grill.
Remove stem of Eggplant and cut on a bias into 1/4 inch thick rounds, and place on a baking sheet and sprinkle both sides with the Sea Salt. Then oil both sides of the Eggplant.
Combine your Parmesan and Mozzarella cheese together and set aside. Cut your Italian bread into 1/2 inch thick pieces on a bias. (Cut 6 pieces)
Place spinach in a microwave-safe bowl and add 2 tablespoons of water. Cover with plastic wrap and punch small holes in it. Microwave on high for 3-4 mins.
By now your grill should be well heated and ready to go, place all your ingredients on the baking sheet and bring out to your grill.
Place your Plum tomatoes on the grill and begin to roast them. While those roast, place your Eggplant on the grill and cook until light brown on each side. About 2-3 mins.
When Eggplant is done, remove from grill and keep on eye on those tomatoes turning them every few mins. Place your Italian bread on the grill and toast both sides. (This will only take about 30 secs on each side) Watch carefully. By now your tomatoes should be roasted. Remove the bread and tomatoes from the grill. Cut the tomato into slices.
On the baking sheet, Place 2-3 eggplant rounds on top of the toasted Italian bread. Then top the eggplant with 4-5 slices of roasted tomato, top that with 2 tablespoons of spinach. Top that off with the Mozzarella and Parmesan cheese. Then sprinkle with the oregano and basil.
Finish by either placing the baking sheet in the grill and closing the top allowing the cheese to melt. About 3-4 mins. Or place in a 450 degree oven until the cheese is melted. Serve with a side salad or pasta. Enjoy!
Original recipe created for Living Smart Girl by Bradley.