These are SO easy and yummy! You could try them with any combination of toppings but this is what I did.
1 large eggplant, sliced
2 large tomatoes, sliced
Handful of fresh basil
1 small garlic clove
Slice the eggplants and lightly salt them. Lay them out on paper towels to drain for 30 minutes.
Meanwhile, prepare the sauce by processing basil, garlic, and a drizzle of EVOO in a food processor. Set aside.
Preheat grill pan and oven broiler.
Lightly brush the eggplant slices with EVOO. Grill the eggplants in a grill pan (or outdoor grill) for 2-3 minutes per side.
Top eggplant slices with basil mixture, provolone cheese and sliced tomato. Broil for a minute or two to melt the cheese.
For 21 Day Fixers: 1 green, 1 blue, and 1 tsp. Just be sure to divvy out your cheese so you don’t use too much!
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