Eggplant Bruschetta

What are you doing with your CSA eggplant this week? I love Eggplant Parmigiana but in the summer, I'd rather not spend precious time in the kitchen slaving over a pan of hot oil. It's also a tad fattening so here is a lighter way to serve it while still enjoying the traditional flavors of E.P. It uses a few simple ingredients, 3 of which were in my CSA box this week. Serve this as a side dish or a nice appetizer.

My mom, sister Jen and I came up with this idea and we are calling it:

Eggplant Bruschetta

Ingredients

1 eggplant sliced into long 1/4 inch slices (no need to peel it, the skin makes it sturdier on the grill)

sliced tomatoes

jarred or homemade pesto

shredded mozzarella and/or goat cheese

sliced basil

salt & pepper
Olive oil

Brush each slice of eggplant with olive oil on each side and lightly salt and pepper. 
Heat grill on medium to med/low heat.
Place slices carefully on the grill and grill for about 5 minutes or until you can see the grill marks. Then flip over the slices.
Next, spread a little pesto on each slice, then top with tomato slices, some crumbled goat cheese and/or mozzarella slices. 
Cover the grill and let the cheese melt, taking care not to over cook the eggplant. Serve warm.
Top with freshly sliced basil and toasted pine nuts if you prefer.