|Olive oil/Vegetable oil||1⁄2 Cup (8 tbs)|
|Dried oregano||1⁄2 Teaspoon, crushed|
|Dried rosemary||1⁄2 Teaspoon, crushed|
|Garlic powder||1⁄4 Teaspoon|
|Sliced mozzarella cheese/Sliced monterey jack cheese||6 Ounce|
|Freshly grated parmesan cheese||1 Cup (16 tbs)|
|Marinara sauce||15 Ounce (1 Jar)|
Slice eggplant crosswise into 1/2-inch slices.
In small bowl, combine oil, oregano, rosemary and garlic powder.
Brush sides of eggplant with oil baste.
Cut mozzarella cheese into slices to fit eggplant slices.
Grill eggplant, on covered grill, over medium-hot with Mesquite charcoal briquets 5 minutes, turning often and brushing with baste.
Arrange cheese slices on eggplant; spoon Parmesan cheese over each.
Grill until cheese melts.
Heat marinara sauce in small saucepan on edge of grill.
Spoon hot sauce over eggplant slices before serving.