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

We talk about pearly gates and golden streets, and white robes, and harps of gold, and crowns of amaranth, and all that; but if an angel could speak to us of heaven, he would smile and say, “All these fine things are but child's talk, and ye are little children, and ye cannot understand the greatness of eternal bliss, and therefore God has given you a child’s horn book, and an alphabet, in which you may learn the first rough letters of what heaven is, but what it is thou dost not know. O mortal, thine eye hath never yet beheld its splendours; thine ear hath never yet been ravished with its melodies; thy heart has never been transported with its peerless joys.”

C.H. Spurgeon

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

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