Melanzana Grata con Formaggio -- Grilled Eggplant with Provolone

• 1 tbsp. balsamic vinegar
• 4 tbsp. extra virgin olive oil
• 1/4 tsp. dried oregano
• 4 sm. eggplants, unpeeled, sliced in half,
• 1 tsp. salt
• Freshly ground black pepper
• 1/2 to 1 lb. mild provolone, sliced as for sandwiches

1. Sprinkle 1/2 teaspoon of the salt over the eggplant and let sit, in a colander, in the sink, for about 30 minutes.
2. Whisk together the olive oil, vinegar and the oregano.
3. Let it rest.
4. Wipe the eggplant surfaces of all the salt and moisture on them.
5. Brush the eggplant cut surfaces with the vinegar and oil mixture.
6. Preheat gas grill to high.
7. When heated lower to medium.
8. Grill the eggplant, cut side down, until its browned, about 5-6 minutes.
9. Flip each eggplant half and top with a slice or two of provolone.
10. Grill a couple of minutes more, just until the cheese is melting slightly.
11. Note: These can also be prepared under the stove broiler.
12. Cook the eggplant about 6 inches from the heat, cut side down.
13. Turn over and cook for approximately 3-4 minutes longer.
14. Add the provolone cheese and broil for another minute or two.
15. (Watch it closely in the stoves broiler, it can burn quickly.)
16. Serve immediately, with a little of the vinegar and oil mixture to spread over the cooked eggplant.

balsamic vinegar, extra virgin olive oil, oregano, eggplants, salt, freshly ground black pepper, provolone

Taken from www.foodgeeks.com/recipes/18840 (may not work)