1 large eggplant, cut into 1/2-inch slices
Salt
1/2 cup olive oil
3 tablespoons balsamic or red wine vinegar
2 cloves garlic, finely chopped
1 teaspoon dried oregano
Salt and freshly-ground pepper, to taste
6 ounces mozzarella cheese, thinly sliced

Sprinkle both sides of the eggplant slices lightly with salt and place between layers of paper towels. Let stand for 1 to 2 hours, rinse, and pat dry.

Combine the olive oil, vinegar, garlic, oregano, salt, and pepper. Place the eggplant slices on a grill over moderate heat and baste with the oil mixture. Turn and baste frequently until lightly browned, about 8 minutes.

Top each slice with a slice of cheese and grill an additional 2 minutes, until the cheese begins to melt.

Serves 4 to 6.