Eggplant Mozzarella

1 medium eggplant, (about 1 1/2 pounds)
salt and pepper
oregano
4 slices onion, (1/4 inch thick)
4 slices mozzarella cheese
2 tomatoes, halved
rosemary leaves

Cut eggplant into 1 1/2 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.

4 servings.



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