The best Summer meals are simple and straight from the garden. This meal is exactly that. We have a glutton of eggplant and many of our meals have been planned around using it. I grilled the eggplant on a hot cast iron grill with just a little bit of olive oil and salt Grill until you get char marks and the eggplant is tender.
I used English muffins from Blue Oven Bakery which took arriving at the farmers market 25 minutes early to get in line to be able to get my hands on these delectables. I spread goat cheese on the bottom, topped with the warm eggplant, tomato slices, basil then drizzled with balsamic vinegar and olive oil. Delish!