20 -25cherry/grape tomatoes (sliced in half/ squish gently to remove seeds)
1pepper chopped
1 1/2cupschopped mushrooms150 grams
1clovegarlic chopped
1/2teaspoonoregano
1/2teaspoonbasil
5leavesfresh basil chopped
1-2pincheshot pepper flakes (optional)
1/4teaspoonsalt
1/2cupgrated gruyere or fontal cheese50 grams
1/2cupfreshly grated Parmesan Cheese50 grams + extra
EXTRAS
2-3 tablespoonsfreshly grated Parmesan cheese
Instructions
**Before you grill the eggplant, place slices not too thick in a bowl and sprinkle with a little salt, let sit for 30 minutes, drain, do not rinse, then grill slices. Set aside.
Lightly oil a small to medium baking dish. Pre-heat oven to 350° (180° celsius)
FRESH VEGGIE SAUCE
In a medium saucepan add olive oil, sliced tomatoes, chopped pepper, mushrooms, garlic, oregano, basil, basil leaves, hot pepper flakes and salt, cook on low to medium heat until golden and tender. (I let the mixture brown a bit).
Remove to a bowl and gently stir in gruyere or fontal cheese and Parmesan cheese.
Place a heaping tablespoon in the middle of each grilled eggplant slice, roll and place in prepared baking dish, top with the remaining Fresh Veggie Sauce and sprinkle with some Parmesan Cheese, bake for 5-10 minutes and then broil for approximately 2 minutes or until golden. Serve immediately. Enjoy!
Notes
If you want to change it up and add some meat, sliced or chopped Italian sausages would be delicious mixed and cooked with the vegetables.You can also use 2-3 whole tomatoes, chopped.Store any leftovers in the refrigerator well wrapped or in an airtight container. They will keep for up to 3 days in the fridge. Re-heat in a low oven or microwave.