Ingredients
1 large eggplant, cut into 1/2 inch slices
nonstick cooking spray
1/2 cup olive oil
3 tablespoons balsamic vinegar
2 garlic cloves, finely chopped
1 teaspoon dried oregano
1/4 cup fresh basil, snipped
1/4 teaspoon crushed red pepper flakes
Salt and freshly ground pepper to taste
2 vine ripe tomatoes, seeded and chopped
6 ounces fresh mozzarella cheese, chopped
-Fresh basil sprigs for garnish
Preparation
Sprinkle both sides of eggplant slices lightly with salt and place between layers of paper towel. Let stand for 1 to 2 hours, rinse and pat dry.
Spray grill grate with cooking spray and preheat to medium.
In a small bowl, combine olive oil, vinegar, garlic, oregano, basil, crushed red pepper flakes, salt and pepper. Place the eggplant slices on the grill and baste with oil mixture. Cook for 4 minutes. Turn, baste other side and continue to cook for 4 minutes. Remove from grill and arrange on a serving platter. Serve topped with chopped tomatoes and mozzarella cheese. Granish with fresh basil sprigs if desired.
