- 1 eggplant
- Olive oil
- Parmesan cheese
- Cut the eggplant into 1 cm thick slices. Brush one side with olive oil. Brush the other side with the pesto.
- Grill the eggplant directly over the coals, first on the side with the marinade.
- Turn the eggplant over.
- Sprinkle with grated, Parmesan cheese.