1/3 cup olive oil
2 TBSP lemon juice
2 tsp dried oregano, crushed
1 tsp salt
2 cloves garlic, crushed
2 medium eggplants (about 2 1/2 lbs.)
1 cup shredded mozzarella cheese
Heat coals or gas grill. Mix all ingredients except eggplants and cheese. Cut eggplants into 1 1/2-inch slices. Dip silces into oil mixture.
Cover and grill eggplant slices 4 to 6 inches from medium heat 8 to 12 minutes, brushing 2 or 3 times with oil mixture and turning once, until tender. Top with cheese for last 2 minutes of grilling.