INGREDIENTS
2 large eggplants, cut into 1/2″ rounds
Extra-virgin olive oil, for brushing
kosher salt
Freshly ground black pepper
1 c. marinara
1 c. shredded mozzarella
1/2 c. mini pepperoni
1/2 c. shredded Parmesan
1/4 c. finely sliced basil
DIRECTIONS
- Preheat grill to medium-high. Brush both sides of eggplant with olive oil and season with salt and pepper.
- Grill eggplant until tender and slightly charred on both sides, 3 to 4 minutes per side. Top each round with marinara, mozzarella and mini pepperoni. Keep the eggplant on the grill to allow the cheese melt, about 30 seconds more. Remove eggplant from grill. Top with Parmesan and basil and serve.