| 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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