1 medium eggplant, peeled and cut into 1/2-inch slices
2/3 cup salsa, warmed
1/2 cup shredded Monterey Jack cheese
How to make it 15 minutes
In a 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. To serve, spoon a small amount of salsa into the center of each; sprinkle with cheese.