Grilled Eggplant Pizzas

1 Eggplant, thinly sliced

4 oz Monterrey Jack Cheese, shredded

1/2 cup Pesto

2 tablespoons Olive Oil

Salt, Pepper to taste

Preheat grill to 500 degrees F. Brush eggplant with oil on each side, and season with salt and pepper.

Grill for 5-6 minutes on the first side, flip and place shredded cheese on each piece. Cook until cheese is all melted, about 3 minutes.

Remove off the grill and put about a teaspoon of pesto on each slice.

Serves 3-4

*Perfect Appetizer