2 regular eggplants, sliced into ~5/8" thick rounds
3-4 tbsp olive oil
1 1/2 cups cooked marinara sauce
1 cup pesto (recipe to follow in a later post)
1 tbsp Liquid Smoke
4 oz each smoked mozzarella and parmesan, grated coarsely and finely, respectively.
Mix the sauce ingredients together. Brush the eggplant with the oil. Salt it lightly and grill over medium heat until it's tender.
Put the eggplant rounds into a rimmed baking dish. Spoon the sauce over them evenly and then top with cheese. Either bring the flame down to medium/low (gas) or raise the grill grate further from the coals (charcoal) and put the eggplant dish on the grill. Close it and grill for 12-15 minutes or until the cheese is nice and gooey.