BFT3K

So I skinned and sliced an eggplant into 3/4 inch thick fillets.

Then I seasoned the slices with olive oil, salt, and pepper.

Then I grilled them on both sides, spooned a good amount of tomato basil sauce on them, covered them generously in shredded mozzarella, closed the lid and let the cheese melt.

Probably could have dipped the raw fillets in egg, and coated them in bread crumbs in lieu of the olive oil, but I was too lazy.

Still... not bad!