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1 medium eggplant (about 1 1/2 lbs)
Salt and pepper
Oregano
4 slices Bermuda onion, 1/4" thick
4 slices mozzarella cheese
2 tomatoes, halved
Rosemary leaves
Cut eggplant into 1 1/2" slices; divide among 4 pieces of heavy-duty aluminum foil. Season with salt, pepper and oregano. Top each serving with onion slice, cheese slice and tomato half, cut side up; sprinkle with salt and rosemary leaves. Wrap securely in foil. Place on grill 3" from hot coals. Cook 30 minutes or until eggplant is soft.
4 servings
Salt and pepper
Oregano
4 slices Bermuda onion, 1/4" thick
4 slices mozzarella cheese
2 tomatoes, halved
Rosemary leaves
Cut eggplant into 1 1/2" slices; divide among 4 pieces of heavy-duty aluminum foil. Season with salt, pepper and oregano. Top each serving with onion slice, cheese slice and tomato half, cut side up; sprinkle with salt and rosemary leaves. Wrap securely in foil. Place on grill 3" from hot coals. Cook 30 minutes or until eggplant is soft.
4 servings
