Salt and grill eggplant on barbecue or under the broiler until nicely browned on both sides and beginning to cook through.
Layer eggplant, then pesto, basil and finally cheese in a casserole big enough to fit at least 2-3 layers of your eggplant.
Continue layering until all eggplant is used up, covering your final layer with pesto, basil and cheese.
Bake in a 350° oven for about 35- 40 minutes, until hot all the way through and cheese is melted and slightly browned.
Recipe Notes
I like my casserole to be about 3 layers deep and scale this recipe according to the number of people I am feeding. 1 large eggplant will nicely feed 4.