Step 1

Slice the eggplant crosswise, thin but not too thin. Place in a large bowl and toss with 1-2 teaspoons of salt. Let sit 20-30 minutes. Do not drain.

Step 2

Using a pan grill or bbq grill the eggplant on both sides.

Step 3

In a medium bowl combine the tomatoes, oregano, salt, basil, mozzarella and olive oil.

Step 4

Place the grilled eggplant on a large plate and top with the tomato mixture. Add some fresh basil leaves before serving. Enjoy!