Eggplant and Mozzarella
1 large eggplant, cut into 1/2-inch (1 cm) slices
1/2 cup (125 ml) olive oil
3 Tbs (45 ml) balsamic or red wine vinegar
2 cloves garlic, finely chopped
1 tsp (5 ml) dried oregano
Salt and freshly ground pepper to taste
6 oz (175 g) mozzarella cheese, thinly sliced
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.
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. Top each slice with a slice of cheese and grill an additional 2 minutes, until the cheese begins to
Serves 4 to 6.