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1. Lightly salt both sides of the eggplant slices and place between paper towels.
2. Let the eggplant sit for 2 hours then rinse with cold water and pat dry with clean paper towels.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, chopped garlic, oregano, basil, salt and fresh ground black pepper.
4. Place the eggplant on a grill and baste with the olive oil mixture.
5. Grill the eggplant on both sides until browned, basting frequently.
6. Place a slice of mozzarella cheese on top and grill until the cheese melts, which takes about 2 more minutes.
7. Serve and enjoy.
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