I got the idea for this recipe from Atkins for Life
Marinade:
1 1/2 Tbsp.
Extra Virgin Olive Oil
3 Tbsp. White Wine Vinegar
2 Cloves Garlic, Minced
1 tsp. Salt1/2 tsp. Pepper
8 quarter inch thick slices of Eggplant
Pesto Sauce:
1 Cup packed Basil Leaves
1/4 Cup grated Parmesan Cheese
1/4 Cup toasted Pine Nuts
1/4 Cup Extra Virgin Olive Oil
Other Ingredients:
2 Large Tomatoes, cut into slices
8 Thin Slices Fresh Mozzarella
Combine all Marinade ingredients in a large bowl. Add Eggplant and coat well. Let stand for 1 hour turning eggplant over occasionally. In a food processor or blender, bled the Pesto ingredients together except for olive oil. When it is all chopped finely, drizzle in the olive oil while the food processor is on. When pesto sauce is done, cover and set aside. On a medium hot oiled grill, cook eggplant for about 5-6 minutes per side, until tender. When done, cover eggplant with foil until ready to assemble. Lay out eggplant on a baking sheet and spread about 1/2 to 1 tablespoon of Pesto sauce over each slice. Next, place tomato slice on top and then add a slice of cheese. Broil in oven for 2-3 minutes or until cheese is melted and turning golden. Enjoy!