Grilled Eggplant, Tomato and Cheese


1 medium eggplant, sliced into 1/4 inch rounds

2 large tomatoes, sliced

11 ounces goat cheese ( or another desired cheese)

2 Tbsp. balsamic vinegar

salt and pepper to taste


Salt the eggplant slices and layer on paper towels about 30 minutes, then pat dry.  Marinate them in olive oil and balsamic vinegar until ready to put the slices on the grill.  Grill for 7-8 minutes then flip over and add goat cheese and tomato slices.  Grill for another 7-8 minutes.  To serve top each with freshly ground pepper and a parsley sprig.