¼ cup olive oil
2 large Roma (plum) tomatoes
1 medium onion, halved
2 garlic cloves, unpeeled
salt & pepper to taste
8 oz. mozzarella, shredded
½ cup grated cheese, parmigiano or pecorino
Cut the eggplant into oblong slices. Brush with olive oil and season with salt & pepper. Grill slices until slices are softened and grill lines appear.
Grill tomatoes & onion, cut side down until grill lines appear. Then flip and grill a few minutes more. Grill garlic cloves until softened, then peel.
Add tomatoes, onion and garlic to a food processor, pulse until smooth. Season with salt and pepper.
Spoon some of the tomato sauce on the bottom of a foil pan or baking pan. Add a layer of eggplant slices. Spoon some sauce to cover. Sprinkle some mozzarella and a dusting of grated cheese. Repeat with 2 more layers until all the ingredients are used.
Place pan on the grill on low heat. Or in a 400 degree oven. Bake with the grill top down until the cheeses are melted and bubbly.