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