Greek Eggplant Rounds

      6    Thin eggplant slices (about              -thick) slices
           -1/4 inch thick)                    2 oz Feta cheese, crumbled
      1 ts Olive oil, divided                1/2 ts Oregano leaves
      1 tb Tahini (sesame paste)             1/4 ts Pepper
      1 md Tomato, cut into 6 (1/4 inch

  On nonstick baking sheet arrange eggplant slices in a single layer
  and, using a pastry brush, lightly brush 1/2 tsp oil over top of
  eggplant slices.  Broil 5 to 6 inches from heat source until eggplant
  is lightly browned, 2 to 3 minutes.  Using a spatula,turn eggplant
  slices over and brush with remaining oil.  Broil until lightly
  browned, 2 to 3 minutes.

  Spread 1/2 tsp tahini over each eggplant slice, then top each with 1
  tomato slice.  Broil until tomato is heated through, about 1 minute.
  Top each tomato slice with 1/6 of the feta cheese, then sprinkle with
  oregano and pepper.  Broil until cheese is melted and lightly
  browned, 1 to 2 minutes.

  Makes 2 servings.