By Gretchen Fayerweather

1 1/2 Tablespoons balsamic vinegar
3 Tablespoons olive oil
1/4 teaspoon dried oregano, or 1 teaspoon fresh
3 small eggplants, cut in 1/4 inch slices
1/2 teaspoon kosher salt
Freshly ground black pepper
1/2 pound sliced provolone or mozzarella cheese
Salsa or Marinara
Additional chopped oregano
Balsamic vinegar

1.  Whisk the vinegar, oil, and oregano together.

2.  Brush or dip the eggplant slices with the vinegar mixture. Sprinkle with salt and pepper.

3.  Preheat gas grill to high; adjust the heat to medium after 15 minutes. (If cooking with a charcoal grill, let the coals to burn until they are covered with gray ash.)

4.  Grill the eggplants until brown, about 3-5 minutes.

5.  Flip eggplants and top each with a slice of cheese.

6.  Grill 2 minutes more or until the cheese is bubbly. Top with some salsa or marinara, balsamic vinegar and chopped fresh oregano.

*Save time, grab these kitchen tools:
– Large knife
– Cutting board
– Measuring spoons
– Large bowl
– Grill, gas or charcoal
– Tongs

Riehm Produce Farm, LLC.
7244 N. State Route 53
Tiffin, OH 44883