6 small eggplants (1/2 pound each), cut into 1/2-inch slices
6 tablespoons olive oil
3 teaspoons freshly ground pepper
3/4 pound mozzarella, cut into 1/4-inch slices
6 medium tomatoes (about 2 pounds), sliced
3/4 cup fresh basil leaves
3 lemons, cut in half
Brush both sides of the eggplant with olive oil and sprinkle with pepper. Grill over hot coals for 4 to 5 minutes per side, until the eggplant is cooked through. Arrange on individual serving plates, alternating slices of mozzarella and tomatoes. Sprinkle with basil leaves and squeeze fresh lemon juice over the salad. Serve immediately, while eggplant is still warm.