Time: 25 min
85 calories per serving
2 tbsp extra virgin olive oil
2 tsp fresh oregano leaves
2 eggplants, cut lengthwise into ½'' thick slices
½ tsp salt
¼ tsp coarsely ground pepper
1 oz (¼ cup) ricotta salata or feta cheese, crumbled
2 plum tomatoes, cut into ½'' dice
Heat outdoor grill on medium-high for direct grilling.
In small saucepan, heat oil over medium heat until hot (not smoking). Remove saucepan from heat and add oregano, then let sit until ready to serve.
Lightly spray both sides of eggplant slices with nonstick spray; sprinkle with salt and pepper and place on hot grill rack. Cover grill and cooking 7-10 minutes or until tender and browned, flipping once.
Move eggplant to platter; drizzle with oregano oil and top with ricotta salata and tomatoes. Serve with lemon wedges.