Instructions: In a large bowl, mix together the garlic, lemon juice, olive oil, basil, sugar, oregano, salt, and pepper. Toss the eggplant slices in the mixture, making sure they are very well coated. Place the eggplant on a very hot grill. If there is any marinade left, pour it over the eggplant. After two minutes, turn the eggplant over. Place tomato slices, a bit of cheese, and a few leaves of basil on top of half the eggplant slices. Place another slice of eggplant on top to make a "sandwich." Serve immediately with tomato-basil topper (see below).

Tomato-Basil Topper:
Mix all ingredients together and let stand at room temperature for 1 hour.

Note: Slimmers -:
This recipe is fine "as-is".

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