- 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
|
Sprinkle both sides of eggplant slices lightly with salt and place between layers of paper towels. Let stand for 1 - 2 hours, rinse, and pat dry.
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.
|
© 2012 
