Name: Eggplant Mozzarella
Ingredients: 1 md Eggplant; (about 1 1/2 lbs.); Salt and pepper; Oregano; 4 sl Onion; (1/4 inch thick); 4 sl Mozzarella cheese; 2 Tomatoes; halved; Rosemary leaves

Conscience is that faculty in me which attaches itself to the highest that I know, and tells me what the highest I know demands that I do. It is the eye of the soul which looks out either toward God or toward what it regards as the highest authority. If I am in the habit of steadily facing toward God, my conscience will always introduce God’s perfect law and indicate what I should do. The point is, will I obey? I have to make an effort to keep my conscience so sensitive that I walk without offense. I should be living in such perfect sympathy with God’s Son that in every circumstance the spirit of my mind is renewed. The one thing that keeps the conscience sensitive to Him is the habit of being open to God on the inside. When there is any debate, quit. There is no debate possible when conscience speaks.

Oswald Chambers

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Dairy	French	Vegetables, Eggplant	4	Servings

INGREDIENTS

1	md	Eggplant; (about 1 1/2 lbs.)
		Salt and pepper
		Oregano
4	sl	Onion; (1/4 inch thick)
4	sl	Mozzarella cheese
2		Tomatoes; halved
		Rosemary leaves

INSTRUCTIONS

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.
Serve with Italian sausages and crusty French bread heated on the grill. 4
servings.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 24,
1998

A Message from our Provider:

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