Recipe - Eggplant Mozzarella

1 md Eggplant; (about 1 One half lbs.)
Salt and pepper
Oregano
4 sl Onion; (One fourth inch thick)
4 sl Mozzarella cheese
2 Tomatoes; halved
Rosemary leaves

Cut eggplant into 1 One half inch slices; divide among 4 pieces of heavy duty
foil. Season with salt and pepper, oregano. Top each with onion, cheese and
tomato half, cut side up. Sprinkle with salt and rosemary leaves. Wrap
securely in foil. Place on grill 3 inches from coals. Cook 30 minutes.
Serve with Italian sausages and crusty French bread heated on the grill. 4
servings.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 24,
1998