- 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
Directions
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.
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