Eggplant Parmesan comes fried, baked, broiled, and grilled. I like grilling - a lot- mostly because it appeals to my caveman roots.

2 one pound eggplants

3 large heirloom tomatoes

1/2 cup of olive oil (or an olive oil spritzer or spray)

1/2 cup of Parmesan cheese

1 ball of fresh mozzarella cheese (pre sliced medallions are fine - or cut into 1/4 inch slices)

Salt and pepper

Slice the eggplant and cut it to 1/2 inch round pieces.

Slice to tomatoes a bit smaller

Brush the slices of eggplant and tomato with olive oil and season with salt and pepper

Place the eggplant on the grill over a medium heat for about 8 minutes - then turn over

Top the eggplant with the cheese, basil, sliced tomatoe and a medallion of mozzarella

Allow to cook for 5 minutes (cover the grill)