Grilled Eggplant Rounds with Mozzarella

Ingredients

• 2 kg eggplant
• 2 kg tomatoes
• ¼ cup olive oil
• listed without an amount mozzarella cheese
• 1½ tablespoons salt
• 1 teaspoon dried red pepper
• ½ teaspoon dried coriander
• ½ teaspoon black pepper
• 10 cloves garlic cloves
• 1 bunch parsley
• a little pomegranate molasses

Instructions

1. Cut the eggplant into medium-thick rounds in the kitchen.
2. Place the sliced eggplant in a baking tray.
3. Sprinkle salt over both sides of the eggplant in the tray.
4. Leave the eggplant in the tray for about 15 minutes until it releases its water.
5. Cut the tomatoes into round slices in the kitchen.
6. Crush the garlic in a mortar or with a garlic crusher in the kitchen.
7. Add the salt, the listed spices, and olive oil to the garlic in a bowl.
8. Finely chop the parsley in the kitchen.
9. Add the parsley to the garlic mixture in the bowl and mix it in.
10. Drain the eggplant of its water and dry it on kitchen towels.
11. Score the surface of the eggplant with a knife without cutting through to the other side.
12. Place the eggplant tray on parchment paper in the oven.
13. Grill the eggplant in the oven at 180 to 200°C for about 15 minutes.
14. Brush the eggplant with the garlic, oil, parsley, and spice mixture.
15. Return the eggplant tray to the oven at the same temperature for about 20 minutes, until cooked through.
16. Arrange the tomato slices over the eggplant in the tray.
17. Sprinkle salt over the tomatoes in the tray.
18. Arrange the mozzarella cheese over the tomatoes in the tray.
19. Place the tray in the oven under top heat only for about 10 minutes, until the cheese melts.
20. Sprinkle parsley over the top in the tray when serving.
21. Pomegranate molasses may be added on top when serving.