¼ C Parmesan

3 T lemon juice

2 T minced fresh basil

1 ½ T olive oil

½ t minced garlic

½ t oregano

½ C shredded mozzarella

Grill eggplant over medium heat for 3 minutes on both sides.  Spoon the Parmesan mixture onto each slice.  Top with tomato, sprinkle with mozzarella.  Grill until cheese is melted.
This recipe is brought to you from the kitchen of the Latigo Dude Ranch.