Instructions: Cut eggplant into 1 1/2 -inch circles and sprinkle with salt. Place in colander and let drain 30 minutes. Rinse egg plant and pat dry.

Meanwhile, place all of the Creamy Pesto ingredients into a blender and whiz until smooth. Set aside.

In small skillet, over medium heat, saute garlic in oil until light brown. Brush egg plant with oil mixture and grill over medium heat until tender, 5 minutes on each side. Halve peppers and remove seeds. Grill, skin side down, until blisters form. Peel away skin and discard. Tear peppers into strips.

Cook cheese rounds over hot grill, 1 minute on each side. Place eggplant on plate, top with grilled cheese, strips of pepper and pesto.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.