Eggplant Pizza

Even my non-eggplant-loving people liked this!

4 slices eggplant, 1/2 inch thick
salt
olive oil
fresh basil leaves, torn
2/3 cup tomato sauce
1 tbsp balsamic vinegar
Monterey Jack cheese, shredded
mushrooms
fresh ground pepper

Slice the eggplant and salt both sides. Layer it between 2 sheets of  paper towel and weigh it down for about 30 minutes. I used a heavy pot filled with water.

After 30 minutes rinse the salt off, brush one side with olive oil and barbecue that side for 4-5 minutes. Remove to a plate.

Here I mixed the tomato sauce and balsamic and spread it on the grilled side, followed by some Monterey Jack cheese, torn basil and mushroom slices on a couple of them.  Go ahead and top them with your own favourite pizza toppings.

Return to grill for 5 minutes.

Makes a great lunch or veggie side dish.