Instructions: In a large bowl, mix together the garlic, olive oil, lemon juice, 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).

Serves 4 to 6 as a side dish or appetizer, 2 to 3 as a main dish.

Tomato-Basil Topper
5 plum tomatoes
1/2 cup (125 ml) finely chopped fresh basil 2 Tbs (30 ml) balsamic vinegar
1 Tbs (15 ml) finely chopped onion
Salt and freshly ground pepper to taste

Mix all ingredients together and let stand at room temperature for 1 hour.

This recipe works on a barbecue, in a frying pan, or an electric grill. Cook at high heat.

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