Grilled Eggplant with Mozzarella and Lemon

From MMMMiami--Tempting Tropical Tastes for Home Cooks Everywhere by Carole Kotkin and Kathy Martin

When eggplant is grilled it has an exotic flavor, silken interior, and a crusty exterior. Combined with vine-ripe tomatoes it is a marriage made in
heaven. Select firm, heavy, eggplants with a uniform glossy color.

6 small eggplants (1/2 pound each), cut into 1/2" slices
6 tablespoons olive oil
3 teaspoons freshly ground pepper
3/4 pound mozzarella, cut into 1/4 " slices
6 medium tomatoes (about 2 pounds), sliced
3/4 cup fresh basil leaves
3 lemons, cut in half

Brush both sides of the eggplant with olive oil and sprinkle with pepper. Grill over hot coals for 4 to 5 minutes per side, until the eggplant is
cooked through. Arrange on individual serving plates, alternating slices of mozzarella and tomatoes. Sprinkle with basil leaves and squeeze fresh lemon juice over the salad. Serve immediately, while eggplant is still warm. Serves 6.