2 plump, firm eggplants cut into ½” slices
1 cup grated mozzarella
1 cup grated Monterey jack cheese
2 cups tomato sauce
1Tbsp. dried oregano, some fresh basil leaves
½ cup extra vergine olive oil
Salt and pepper
Lightly salt the eggplant slices and brush with extra vergine olive oil. Set aside.
Light the barbecue with a small amount of briquettes, when ash gray grill the eggplant until golden on each side. Remove and sprinkle with dried oregano and fresh pepper.
Place a layer of tomato sauce in a baking dish, add a few basil leaves , the grilled eggplant and cheeses. Continue layering until the pan is full. Bake at 350°F for 35 minutes until bubbly.
Enjoy it with a chilled glass of A Mano Primitivo (14°C). The bright taste of summer.