1 eggplant
1/2 c. olive or veg. oil
1/2 tsp. dried oregano
1/2 tsp. dried rosemary
1/4 tsp. garlic powder
6 oz. sliced Mozzarella cheese
1 c. (4 oz.) Parmesan cheese
1 jar marinara sauce

Slice eggplant lengthwise into 1/2 inch slices. In bowl combine oil, oregano, rosemary and garlic powder. Brush sides of eggplant with oil baste. Cut the Mozzarella into slices to fit eggplant. Grill eggplant on covered grill over medium hot with mesquite chips for 5 minutes, turning often and brushing with baste.

Arrange cheese slices on eggplant. Spoon Parmesan cheese over each, grill until cheese melts. Heat marinara sauce and spoon over eggplant slices. Serve.