Ingredients:

Serves 2
Time: 40 minutes

• 1.5 eggplants
• 350 grams of plum tomatoes
• 150 grams sun-dried tomatoes
• 250 grams mozzarella
• 50 grams of parmesan
• 20 grams of basil
• 2 handfuls of pine nuts

Tsp = Teaspoon
Tbsp = Tablespoon

Directions

1. Cut the eggplant lengthwise into slices of about 2 cm thick. Sprinkle with some salt and set aside for the salt to soak in.
2. Cut the tomato and mozzarella into thin slices and the sun-dried tomatoes into thin strips.
3. Light the COBB with a CobbleStone. When the CobbleStone is grey, place the Griddle+ and lid on the COBB and preheat for 10 minutes.
4. Place the eggplant slices on the Griddle+ and brown them on both sides for 3 minutes per side. Set aside and put Roast Rack on Griddle+.
5. Make the melanzane in an oven proof dish: Place a layer of aubergine slices, with tomato slices, mozzarella slices, sun-dried tomato pieces and some basil leaves on top. Continue with another layer of aubergine, tomato, mozzarella, sun-dried tomato and basil. Then grate a generous amount of Parmesan cheese over the dish and place on Roast Rack.
6. After cooking for 30 minutes, drain any moisture released (by the tomato) and spoon the melanzane onto the plates.
7. Finish with some more basil leaves, pine nuts and salt and pepper to taste.