This dish contains the following allergens: Milk/Dairy
Cooking mode
Step-by-step instruction without your screen going to sleep
1
eggplant, sliced 1/4 inch thick
2 tablespoons
canola oil
2
beefsteak or heirloom tomatoes, sliced 1/4 inch thick
12
large basil leaves
226g
buffalo mozzarella, sliced 1/4 inch thick
Sea salt
1
eggplant, sliced 1/4 inch thick
2 tablespoons
canola oil
2
beefsteak or heirloom tomatoes, sliced 1/4 inch thick
12
large basil leaves
1/2 lb
buffalo mozzarella, sliced 1/4 inch thick
Sea salt
Utensils
Large Bowl
Step 1
Insert the grill grate and close the hood. Select GRILL, set the temperature toMAX, and set a time to 14 minutes. Select START/STOP to begin preheating.
Step 2
Meanwhile in a large bowl, toss the eggplant and oil until evenly coated.
Step 3
When the unit beeps to signify it has preheated, place the eggplant on the grill grate. Close the hood and grill for 8 to 10 minutes, until charred on all sides.
Step 4
After 8 to 12 minutes, top eggplant with one slice each of tomato and mozzarella along with a few basil leaves. Close the hood and grill for 2 minutes, until the cheese melts.
Insert the grill grate and close the hood. Select GRILL, set the temperature toMAX, and set a time to 14 minutes. Select START/STOP to begin preheating.
1
eggplant, sliced 1/4 inch thick
2 tablespoons
canola oil
2
beefsteak or heirloom tomatoes, sliced 1/4 inch thick
12
large basil leaves
226g
buffalo mozzarella, sliced 1/4 inch thick
Sea salt
1
eggplant, sliced 1/4 inch thick
2 tablespoons
canola oil
2
beefsteak or heirloom tomatoes, sliced 1/4 inch thick
12
large basil leaves
1/2 lb
buffalo mozzarella, sliced 1/4 inch thick
Sea salt
Step 2 of 4
Meanwhile in a large bowl, toss the eggplant and oil until evenly coated.
1
eggplant, sliced 1/4 inch thick
2 tablespoons
canola oil
2
beefsteak or heirloom tomatoes, sliced 1/4 inch thick
12
large basil leaves
226g
buffalo mozzarella, sliced 1/4 inch thick
Sea salt
1
eggplant, sliced 1/4 inch thick
2 tablespoons
canola oil
2
beefsteak or heirloom tomatoes, sliced 1/4 inch thick
12
large basil leaves
1/2 lb
buffalo mozzarella, sliced 1/4 inch thick
Sea salt
Step 3 of 4
When the unit beeps to signify it has preheated, place the eggplant on the grill grate. Close the hood and grill for 8 to 10 minutes, until charred on all sides.
1
eggplant, sliced 1/4 inch thick
2 tablespoons
canola oil
2
beefsteak or heirloom tomatoes, sliced 1/4 inch thick
12
large basil leaves
226g
buffalo mozzarella, sliced 1/4 inch thick
Sea salt
1
eggplant, sliced 1/4 inch thick
2 tablespoons
canola oil
2
beefsteak or heirloom tomatoes, sliced 1/4 inch thick
12
large basil leaves
1/2 lb
buffalo mozzarella, sliced 1/4 inch thick
Sea salt
Step 4 of 4
After 8 to 12 minutes, top eggplant with one slice each of tomato and mozzarella along with a few basil leaves. Close the hood and grill for 2 minutes, until the cheese melts.
1
eggplant, sliced 1/4 inch thick
2 tablespoons
canola oil
2
beefsteak or heirloom tomatoes, sliced 1/4 inch thick
12
large basil leaves
226g
buffalo mozzarella, sliced 1/4 inch thick
Sea salt
1
eggplant, sliced 1/4 inch thick
2 tablespoons
canola oil
2
beefsteak or heirloom tomatoes, sliced 1/4 inch thick
