1 large eggplant
3 tablespoons olive oil
1 ball mozzarella cheese (should make 8 slices)
2 plum tomatoes, each cut into 4 slices
Handful of large basil leaves
Salt and black pepper

Cut the eggplant lengthways into 10 thin slices.  Discard the two outside slices.  Sprinkle the slices with salt and set aside in a bowl for 20 minutes.  Rinse under cold water and pat dry with paper towels.

Preheat a grill to high.  Place the eggplant slices in a non-stick pan and brush lightly with olive oil. Place under the hot grill for approximately 8 to 10 minutes until golden.  Turn once during grilling.  Remove from heat.  Now place a slice of mozzarella and tomato in the center or each slice.  Top with a few basil leaves, season if necessary,  and fold the eggplant slice sides over the center filling.  Now cook seam-side down under the grill until the mozzarella begins to bubble.  Drizzle with a little olive oil and serve.