Grilled Eggplant and Mozzarella

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.

Serves 4 to 6.

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