Grilled Eggplant, Tomato and Goat Cheese
from http://allrecipes.com/

FMM: These were okay. We grilled both sides of the eggplant and made these open-face so we did not have to worry about them falling apart. I prefer my eggplant grilled by itself without the tomato and cheese.

"Delicious, no fuss appetizer! Elegant but sooo easy. A perfect addition to a BBQ or a fabulous Italian feast."

1 medium eggplant, sliced into 1/4 inch rounds [too thin for the grill - 1/2 inch rounds]
2 large tomatoes, sliced
1 (11 ounce) log goat cheese
4 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper to taste

Preheat grill for medium heat.

In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper.

Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant.

Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick.

Note: Many reviewers grilled the eggplant, flipping to grill both sides, then topped with the tomato and cheese. Several had problems with the sandwiches staying together on the grill.

Lightly oil the grill grate. Remove toothpicks [does not sound like a good idea - they'll fall apart on the grill, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.

Notes
To cook in the oven, bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until softened and melt in your mouth delicious!

Fresh mozzarella can easily be substituted if you don't like goat cheese. [Reviewers did not think mozzarella was flavorful enough.]