Grilled Eggplant Tuscan Style

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   Slice eggplant into 1/4-1/2 inch thick round slices. Drizzle olive oil over slices and squeeze lemon over eggplant and let sit several minutes until absorbed. Sprinkle oregano, red pepper and salt and pepper to taste, over slices. Grill over a medium fire 5-8 minutes on each side until slightly charred. Slice tomato and cheese into thick slices. Layer eggplant with tomato and cheese topping with a final slice of grilled eggplant. Dress with a final drizzle of fresh, extra-virgin olive oil and thinly sliced fresh basil. Serve room temperature or chilled.

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