Grilled Eggplant & Mozzarella Recipe

• 1 large eggplant - in 1/2" slices
• 1/2 cup olive oil
• 3 Tbs. balsamic or red wine vinegar
• 2 cloves garlic - finely chopped
• 1 tsp. dried oregano
• 1 tsp. basil
• salt and freshly ground pepper to taste
• 6 oz. mozzarella cheese, thinly sliced

Combine the olive oil, vinegar, garlic, oregano, basil, salt, and pepper.  Place the eggplant slices on a grill over moderate heat and baste with oil mixture.  Turn and baste frequently until lightly browned, about 8 minutes.

Top each slice with a slice of cheese and grill an additional 2 minutes, until the cheese begins to melt.

Serves 4 to 6.