3 slices of bread
3 tbsp basil pesto
10 cherry tomatoes
1 cup eggplant
3 oz vegan mozzarella
• Cut the eggplant into 1 cm cubes and cook them in a hot pan with some olive oil.
• Spread the basil pesto on the bread, then put the sliced onions on top, followed by the chopped tomatoes, the cooked eggplant and the cheese.
• Let them cook on the grill for about 2-3 minutes.
• Serve with fresh parsley on top (fresh basil as well might help). Enjoy