Eggplant And Bocconcini Melts - cooking recipe

Ingredients

2 None small eggplants, ends trimmed, each cut into 4 - 3/4 inch slices
1/3 cup extra virgin olive oil, plus extra to serve
1 None beefsteak tomato, thickly sliced
1/4 cup fresh basil leaves, plus extra to serve
8 oz bocconcini, drained, sliced
4 slices pancetta

Preparation

Preheat a grill plate over high heat. Brush eggplant slices with oil and cook for 3 mins per side, until browned.
Preheat oven to 350\u00b0F. Line a baking tray with parchment paper. Place 1/2 of eggplant on prepared tray. Top with tomato slices, basil and 1/3 of bocconcini. Top with eggplant, 1/2 of remaining bocconcini, pancetta then remaining bocconcini. Bake for 12 mins, until cheese melts. Season and serve with extra oil and basil.