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Grilled Eggplant Mexicano

1/2 cup vegetable oil
1 tsp garlic powder
1 tsp dried oregano
1 medium eggplant-peeled and cut into 1/2 inch slices
2/3 cup salsa-warmed
1/2 cup shredded monterey jack cheese

In a bowl, combine the oil, garlic powder, and oregano; brush over both sides of eggplant. Grill, uncovered over indirect medium heat for 2 minutes on each side or till tender. To serve, spoon a small amount of salsa into the center of each and sprinkle with cheese.

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