- 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
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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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