Close the lid and continue cooking 2-3 minutes more. Heat a large non-stick frying pan over medium-high heat. Then place the tomatoes atop the eggplant and place the mozzarella atop the tomatoes. Lightly spray eggplant with olive oil, then sprinkle with cumin. I close the lid in-between flipping those. Place tomato slices directly on the grill for about 45 seconds a side.
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