Grilled Eggplant and Mozzarella

Yield: 4 to 6 servings

Ingredients

• 1 large eggplant, cut into 1/2 inch slices
• Salt
• 1/2 cup olive oil
• 3 tablespoons balsamic or red wine vinegar
• 2 cloves garlic, finely chopped
• 1 teaspoon dried oregano
• Salt and freshly-ground pepper, to taste
• 6 ounces mozzarella cheese, thinly sliced

Instructions

1. Sprinkle both sides of the eggplant slices lightly with salt and place between layers of paper towels. Let stand for 1 to 2 hours, rinse, and pat dry.
2. Combine the olive oil, vinegar, garlic, oregano, salt, and pepper. Place the eggplant slices on a grill over moderate heat and baste with the oil mixture. Turn and baste frequently until lightly browned, about 8 minutes.
3. Top each slice with a slice of cheese and grill an additional 2 minutes, until the cheese begins to melt.