Eggplant Grilled with Basil, Fontina and Tomato

Fifty Ways to Cook Most Everything by Andrew Schloss & Ken Bookman, 1992, ISBN# 0-671-73451-2

1 to 1 ½ lbs. eggplant

⅓ cup Italian dressing

1 basil leaf per slice of eggplant

1 sun-dried tomato per slice of eggplant

½ oz. Fontina cheese per slice of eggplant

Cut eggplant into 8 slices and brush with Italian dressing and allow to sit for 15 minutes. Grill slices over a hot fire or broil for about 4 minutes. Flip and top each slice with a basil leaf, sun-dried tomato and Fontana cheese. Grill until cheese melts. Serves 4.

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