A fun eggplant recipe stacked with cheese and flavor.
Slice eggplant and tomatoes into 1/2 inch rounds.
Grate all of your cheese.
Prepare a heatproof grilling dish by lining it with tinfoil. (You can do this without the dish, but definitely double up your tinfoil so you do not get drips).
In your baking dish, make stacks of tomato, eggplant and mozzarella cheese, so you have 2 tomato slices and 2 eggplant slices on each.
In a separare bowl mix together diced tomatoes, chopped oregano, salt, pepper, braggs (or soy), and diced garlic.
Carefully pour tomato mixture over your eggplant stacks so they do not fall over.
Top with parmesan cheese.
Using a large piece of tinfoil carefully make a lid for your dish, so that the tinfoil is not touching the cheese.
Carefully move your pan to the grill and grill on medium heat for 25-30 minutes until the stacks are soft, cooked and gooey with cheese.
If you like, remove tinfoil for 3-4 minutes and close the bbq lid letting the cheese get brown.