1 large eggplant
1/2 log goat cheese
6 slices prosciutto
12 fresh basil leaves
3 garlic cloves, finely chopped

Preheat a grill to 350 degrees F.

Combine ingredients for marinade in a bowl.

Cut the eggplant lengthwise into 6 slices. Brush the marinade on both sides of the eggplant and stack the slices on top of each other until ready to grill.

Grill the eggplant until cooked through, about 4 minutes per side. Remove from grill and let cool.

On each slice, layer softened goat cheese, 1 slice of prosciutto and 2 fresh basil leaves. Fold both ends into the middle of the eggplant, or if you wish you can fill one slice of the eggplant with the ingredients and stack another slice of eggplant on top. Serve.

Items in bold are on sale from May 23rd – May 29th