Ingredients1 medium eggplant (1 lb, not too big around)
1/4 c. olive oil
1 Tbsp. chopped fresh oregano, or 1 tsp. dried
4 oz. thinly sliced Monterey Jack cheese
granulated garlic
10 thin slices of Italian bread
Directions
Light grill. Trim ends off eggplant and cut into 10 rounds about 1/2-inch thick. Brush slices with oil on both sides and sprinkle lightly with garlic and oregano. Place on hot grill, turning occasionally and brushing with oil until eggplant is soft, about 8 minutes to cook through.
When eggplant is almost done, top with one slice of cheese and continue grilling until cheese melts, 1-2 minutes.
Meanwhile, lightly brush bread with oil and grill until golden brown on each side, don't burn. Top bread slices with eggplant and drizzle with remaining oil.
