• 2 medium eggplant
• 2 tsp black pepper
• 16 oz tomato sauce
• 1 cup fresh tomato, diced
• 2 TBSP fresh garlic, minced
• 2 TBSP fresh parsley, minced
• 2 tsp black pepper
• 1 tsp salt
• 4 TBSP Asiago cheese, shredded
• nonfat cooking spray

  Clean, Peel and cut eggplant into 1/2 inch thick slices.  Sprinkle with pepper.  In small saucepan, combine tomato sauce, tomato, garlic, parsley, pepper and salt.  Heat through and simmer 10 minutes.  Coat grill with pray and preheat 5 minutes.  Place eggplant slices on grill in a single layer and cook 8to 9 minutes.  Place on serving platter and repeat with remaining slices.  Pour tomato sauce over eggplant and top with cheese.