Ingredients:

• 1 large eggplant, sliced into ½ inch circles
• 2-3 tomatoes, sliced
• ½ cup avocado oil
• 2 tablespoons chopped fresh basil (or 2 teaspoons dried)
• sea salt and pepper
• a small package hard paneer cheese, thinly sliced

 Instructions:

1. Cover the eggplant slices with sea salt for about 30 minutes then, rub the salt off with a paper towel.   This removes any bitterness and draws out excess moisture.
2. Mix the oil with the basil, and a pinch of pepper.  Brush the tomato slices and the eggplant slices with the oil mixture on both sides..
3. Place the slices of eggplant and tomato on the grill at medium heat.  Cook for about 8 minutes then turn and cook about another 8 minutes.  Remove from grill.
4. Layer each of the eggplant slices with a slice of cheese and top with a slice of grilled tomato.