Easy Cheesy Eggplant Stacks

Directions

1. 1
   Pre-heat oven to 350°. Grease a 6 large size muffin tin. (I made 4 eggplant stacks)
2. 2
   Slice eggplant approximately ½ inch thick and toss with one teaspoon of salt.
3. 3
   Let sit for 20 minutes, then drain (do not rinse) and lightly grill.
4. 4
   Brush the eggplant slices lightly with olive oil if desired to prevent sticking to the grill.
5. 5
   Slice the tomatoes ½ inch (1.3cm) thick and lightly grill. Set aside.
6. 6
   Starting with the grilled eggplant, place one in the prepared muffin tin, top with a sprinkle of oregano, then top with a slice grilled tomato, sprinkle of basil Parmesan Cheese, cheese slice, repeat the layers 2x, the last level add sliced cheese and then sprinkle with Parmesan Cheese and drizzle with a little olive oil.
7. 7
   Bake for approximately 5 minutes and broil for 2-3 minutes.
8. 8
   Serve immediately with chopped fresh basil. Enjoy!