Eggplant Steaks with Chevre and Tomato Basil Topper

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1 to 3 cloves garlic, finely chopped
1/3 cup lemon juice
1/3 cup olive oil
1/4 cup chopped fresh basil
1 tablespoon sugar
1 teaspoon oregano
salt and freshly ground pepper to taste
5 baby Italian eggplants, sliced in 1/2 inch rounds
4 plum tomatoes, sliced
8 ounces soft goat cheese
fresh basil leaves
Tomato Basil Topper
5 plum tomatoes
1/2 cup finely chopped fresh basil
2 tablespoons balsamic vinegar
1 tablespoon finely chopped onion
salt and freshly ground pepper to taste

In a large bowl, mix together the garlic, olive oil, lemon juice, sugar, oregano, salt and pepper. Toss the eggplant slices in the mixture, making sure they are very well coated. Place the eggplant on a very hot grill. If there is any marinade left, pour it over the eggplant. After two minutes, turn the eggplant over. Place tomato slices, a bit of cheese and a few leaves of basil on top of half the eggplant slices. Place another slice of eggplant on top to make a "sandwich." Serve immediately with tomato basil topper see below.

Tomato Basil Topper
Mix all ingredients together and let stand at room temperature for 1 hour.

Serves 4 to 6 as a side dish or appetizer, 2 to 3 as a main dish.





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