Grilled Mozzarella, Eggplant and Sun Dried Tomato

1. Coat both sides of eggplant with olive oil. Brush both sides with minced garlic.
2. Place eggplant on an oven tray under preheated grill and cook for two minutes or until golden brown (each side).
3. Then lay eggplant rounds into shallow casserole dish and sprinkle each round with sage, sun dried tomatoes and cheese.
4. Return to grill and cook for two minutes or until golden brown. Garnish with fresh chopped basil.

Serves 2