Eggplant Mexicano

6 ingredients
1 steps

Ingredients

  • 1/2 cup canola oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 medium eggplant, peeled and cut into 1/2-inch slices
  • 2/3 cup salsa, warmed
  • 1/2 cup shredded Monterey Jack cheese

Directions

  1. 1
    In a small bowl, combine the oil, garlic powder and oregano; brush over both sides of eggplant. Grill, uncovered, over medium heat for 4 minutes on each side or until tender. Spoon a small amount of salsa into the center of each; sprinkle with cheese.

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