1 large eggplant, cut into 1⁄2-inch slices

- Big Y nonstick cooking spray

1⁄2 cup World Classics Trading Co. olive oil

3 Tbsp. balsamic vinegar

2 garlic cloves, finely chopped

1 tsp. dried oregano

1⁄4 cup fresh basil, snipped

1⁄4 tsp. crushed red pepper flakes

- Big Y salt and freshly ground pepper to taste

2 vine ripe tomatoes, seeded and chopped

6 oz. fresh mozzarella cheese, chopped

- Fresh basil sprigs for garnish

Sprinkle both sides of eggplant slices lightly with salt and place between layers 

of paper towel. Let stand for 1 to 2 hours, rinse and pat dry. 

Spray grill grate with cooking spray and preheat to medium.

In a small bowl, combine olive oil, vinegar, garlic, oregano, basil, crushed red pepper flakes, salt and pepper. Place the eggplant slices on the grill and baste with oil mixture. 

Cook for 4 minutes. Turn, baste other side and continue to cook for 4 minutes. Remove from grill and arrange on a serving platter. Serve topped with chopped tomatoes and mozzarella cheese. Garnish with fresh basil sprigs if desired.