Melenzana Serving Size - 4 Prepared By - Monica & Bill Recipe Rating
			Melenzana: 1 tablespoon minced fresh parsley 1/2 teaspoon dried basil 1 pinch dried oregano 1 tablespoon capers, drained 2 cloves garlic, minced 6 tablespoons olive oil 1 pound fresh mozzarella cheese, sliced 2 tomatoes, thinly sliced 1 (7 ounce) jar roasted red peppers, drained and julienned crushed red pepper to taste Grilled Eggplant: 6 small tender eggplants, about a pound (450 g) in all 2 cloves garlic, finely minced A medium bunch parsley, minced 1/4 cup olive oil or more, to taste A fresh hot pepper, seeded, ribbed and shredded (optional) Salt & pepper to taste
			Wash and dry the eggplant and cut it into 1/4-inch thick slices. Sprinkle the slices with salt and put them in a colander for an hour, then rinse them well and pat them dry. While they’re sitting combine the remaining ingredients to form the marinade and put it in a broad serving dish. Lightly score the slices of eggplant in a crosshatch pattern and marinade them for about 20 minutes. Then grill them for about 10 minutes or until done, turning them a couple of times, and return them to the serving dish. Spoon the marinade in the dish over them and they're ready for use, though they will improve if they sit for a couple of hours. In a medium bowl, mix together parsley, basil, oregano, capers, garlic and olive oil. On a serving platter, arrange mozzarella cheese slice and tomato slice. Top with roasted red peppers. Drizzle with the herb and olive oil mixture. Cover and chill in the refrigerator 30 minutes. To serve: Top on grilled eggplant and sprinkle with crushed red pepper.