Eggplant Mozzarella - cooking recipe

Ingredients

1 medium eggplant (about 1 1/2 lb.)
salt and pepper
oregano
4 slices Bermuda onion (1/4-inch thick)
4 slices Mozzarella cheese
2 tomatoes, halved
rosemary leaves

Preparation

Cut eggplant in 1 1/2-inch slices; divide among 4 pieces of heavy-duty aluminum foil.
Season with salt, pepper and oregano. Top each serving with onion slice and tomato half, cut side up. Sprinkle with salt and pepper and rosemary leaves.
Wrap securely in foil.
Place on grill, 3 inches from hot coals.
Cook for 30 minutes, or until eggplant is soft.
Makes 4 servings.