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Grilled Eggplant, a la mary

I make this when I need something fast and delicious:

1. Slice an eggplant into 1/2″ rounds. Salt lightly and let drain.

2. In the meantime, slice 1/4″ rounds of fresh mozzarella, one slice for each slice of eggplant.

3. Slice tomatoes into 1/4″ rounds, one for each slice of eggplant.

4. Pick some fresh thyme and oregano from the garden to sprinkle on the eggplant.

5. Pat the eggplant dry. Brush each slice with olive oil (both sides) and grind on a bit of pepper.

6. Grill each slice until it becomes a little soft. Turn over, and layer the cheese, tomato slices, and herbs on top. When the cheese begins to melt ever-so-slightly, remove from grill.

This is delicious with some good bread, a glass of red wine, and perhaps a side of white beans with fried onions and sage.


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