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Grilled Eggplant and Mozzarella


1 large eggplant, cut into 1/2-inch slices
Salt
1/2 cup olive oil
3 Tbs balsamic or red wine vinegar
2 cloves garlic, finely chopped
1 tsp dried oregano
Salt and freshly ground pepper to taste
6 oz 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 melt. Serves 4 to 6.

Yield: 4 to 6 Servings

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