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Categories:Viewed: 60 - Published at: 8 years ago
Ingredients
- 2 None small eggplants, ends trimmed, each cut into 4 - 3/4 inch slices
- 1/3 cup extra virgin olive oil, plus extra to serve
- 1 None beefsteak tomato, thickly sliced
- 1/4 cup fresh basil leaves, plus extra to serve
- 8 oz bocconcini, drained, sliced
- 4 slices pancetta
Method
- Preheat a grill plate over high heat. Brush eggplant slices with oil and cook for 3 mins per side, until browned.
- Preheat oven to 350°F. Line a baking tray with parchment paper. Place 1/2 of eggplant on prepared tray. Top with tomato slices, basil and 1/3 of bocconcini. Top with eggplant, 1/2 of remaining bocconcini, pancetta then remaining bocconcini. Bake for 12 mins, until cheese melts. Season and serve with extra oil and basil.
