Grilled Eggplant Roll

Ingredients

• 1 eggplant aubergine, cut lengthwise into 7-8 thin slices with a sharp knife.
• 4 oz. of mozzarella
• 1 large tomato, sliced
• A bit of olive oil
• Salt to taste

Directions

1. Season the eggplant slices with salt and drizzle with olive oil.
2. In a grilling pan, grill the slices for 3 minutes on each side.
3. In a dish or board, arrange one tomato slice over each eggplant slice and top with mozzarella. Roll from left to right and secure with a toothpick.
4. Bake in the oven for 10 minutes at 375F/180 C or until cheese is melted.
5. Serve.