12 sl Eggplant, cut 1/2" thick
Seasoned salt
4 T Butter or margarine
6 sl Tomato, cut 1/2" thick
6 sl Swiss cheese, cut in half
Sprinkle the eggplant with the seasoned salt, fry in the butter in a
skillet until just tender. Cut 6-6" squares of heavy duty aluminum
foil and place one slice of eggplant on each piece. Top each with a
slice of tomato and half a slice of cheese. Then place another slice
of eggplant on top and then another slice of cheese. Fold foil up and
over and seal loosely. Place on grill over medium coals till heated
through, about 5 to 10 minutes. serves 6
