Grilled Eggplant with Tomato and Mozzarella
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 2
Ingredients:
1 medium eggplant
1 large ripe tomato
4 ounces fresh mozzarella cheese
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon fresh basil, chopped
Salt and pepper to taste
Balsamic vinegar (for drizzling, optional) 
Instructions:
1. Begin by preheating the grill to medium heat. While the grill is heating, prepare the eggplant. Slice the eggplant into 1/2 inch thick rounds.
2. Place the sliced eggplant on a cutting board and sprinkle both sides with salt. Allow it to sit for about 10 minutes to draw out excess moisture. After 10 minutes, rinse the eggplant slices under cold water and pat them dry with paper towels.
3. Brush both sides of the eggplant slices with olive oil, then sprinkle the dried oregano, salt, and pepper evenly over them.
4. Once the grill is ready, place the eggplant slices directly on the grates. Grill for about 4 to 5 minutes on each side, or until they are tender and have nice grill marks.
5. While the eggplant is grilling, slice the tomato and mozzarella cheese into rounds.
6. After removing the eggplant from the grill, layer the grilled eggplant with slices of tomato and mozzarella on a serving plate. Sprinkle the fresh basil on top.
7. If desired, drizzle a small amount of balsamic vinegar over the dish for added flavor.
8. Serve immediately and enjoy this delicious, low-carb, diabetic-friendly meal.
