Adele and I lucked out with some fine Black Beauty eggplants growing in our garden. With the summer heat in Sacramento, I opted to use the grill instead of the oven—and I had wonderful results.

So here's my recipe:

1 good size Italian eggplant
maybe a 1/2 cup of olive oil
a jar of good pasta sauce
4 oz. of mozzarella cheese
4 oz. of Mexican cheese
basil leaves

1. Set the gas grill to high, 450°F. Keep the grill cover closed to maintain the heat.
2. Do not peel the eggplant. Slice into rounds 1/2 thick.
3. Brush both sides with olive oil. Let it rest a few minutes to absorb the oil.
4. Brush both sides of the eggplant slices a second time with oil.
5. Mix the cheeses together
6. Using long tongs, place the eggplant on the grill. Try not to leave the cover open too long.
7. Grill about 5 minutes—the bottom should be lightly browned.
8. Flip the eggplant with the long tongs
9. Wear a heat resistant mitt and spoon the pasta sauce over the eggplant slices.
10. Place the basil over the pasta sauce.
11. Spoon the cheese mixture over the pasta sauce.
12. Let grill about 5 minutes until the cheese begins to bubble.
13. Carefully remove the eggplant.
14. Serve with pasta and/or salad

.~ Al Zagofsky