Grilled Eggplant Parmigiana

INGREDIENTS

    * 2 tablespoons olive oil
    * 1 teaspoon sesame oil
    * 1 tablespoon balsamic vinegar
    * 2 tablespoons roughly chopped parsley
    * 1 teaspoon chopped garlic
    * salt and pepper
    * 4 baby eggplant
    * 4 ounces mozzarella cheese
    * 4 roma tomato
    * handful toothpicks

INSTRUCTIONS

In a large bowl, whisk together oils, vinegar, parsley and garlic.

Slice eggplant and tomatoes into rounds. Cut cheese into pieces 
no bigger than vegetable rounds.

Make parmigianas: On a cutting board or other flat surface, 
place a slice of eggplant, cover with a slice of cheese, a tomato 
slices, another layer of cheese, then a slice of eggplant. Pierce 
through with a toothpick to prevent it from coming apart. 
Place each parmigiana in a shallow dish, and drizzle with 
vinaigrette. Cover and refrigerate 1 hour.

Preheat grill to medium-high and lightly oil grill rack. Grill 
parmiginanas on top rack for 5 minutes per side or until 
eggplant is tender and golden and cheese is melted.

Makes 4 servings