Ingredients

Serves 4

2 small or 1 large eggplant

1 ½ Tbsp. Balsamic Vinegar

3 Tbsp. olive oil

¼ tsp. dried oregano

½ tsp. kosher salt

Freshly ground black pepper

½ lb. deli-style thick slices provolone cheese

Directions

Slice the eggplant into ½ inch rounds and set aside.

In a small bowl, whisk together vinegar, oil and oregano for vinaigrette.  Brush vinaigrette onto one side of each eggplant slice.  Sprinkle with salt and pepper.

Place the wetside of the eggplant onto a hot grill rack.  Brush remaining side with vinaigrette.  Grill 5 minutes then flip.  Tope each half with a slice of provolone.  Grill 3 minutes more or until the cheese is Bubbly.  Serve immediately.