Grilled Eggplant with Herbs and Cheese

12 pounds eggplant, stems removed
2 cups olive oil
1 cup basil, dried
1 cup oregano, dried
3 quarts mozzarella cheese, grated

Cut eggplant crosswise into 1/2-inch thick slices. Carefully cut shallow crisscrosses over the surface of each slice.

Brush both sides of each slice.

Sprinkle basil, oregano and cheese over eggplant. Place on oiled sheet pans. Broil under medium-high heat for 5 minutes. Turn over. Broil second side for 3 minutes.

Divide over slices. Return to the broiler. Broil until golden brown and bubbly.

Yield: 50-5 ounce portions



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