I love, love, love cooking with basil. I think the only food I don’t like eating it in is eggs (but that deserves it’s own post).
I found an Eggplant Tomato Bake on tastespotting a few years ago that I eat about once a week provided I have time to cook. The older link is long gone, but there’s always a recent recipe for something tasty floating around the interwebs.
I switch out the goat cheese for gorgonzola or feta depending on my mood.
Grilled Eggplant, Cheese, and Tomato Bake
(adapted from Fat Girl Trapped in a Skinny Girl’s Body)
Grilled Eggplant and Goat Cheese Stack
Time: 45 minutes
1 eggplant, sliced into 1/2 inch thick slices
1 large tomato (sliced)
As much goat/gorgonzola/feta cheese as you desire
handful (or more) of fresh chopped basil
3 tsp. honey butter
5 cloves of grated garlic (I…really like garlic)
I feel like it’s pretty obvious of what to do here, but click the blog link above if you need help assembling the above ingredients.