• 2 medium eggplants, sliced into 1/2-inch rounds
• 1 cup extra virgin olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste
• 2 Tbsp. chopped fresh basil
• 3 chopped fresh flat-leaf parsley
• Optional, grated parmesan cheese

1. Preheat grill to medium-high heat.
2. Slice eggplant into rounds, leaving skin on or peeling it off, depending on preference.
3. Mix olive oil, minced garlic, basil, parsley, salt, and pepper in small bowl with whisk.
4. Brush both sides of eggplant rounds generously with olive oil mixture. Reserve extras to drizzle after eggplant are grilled.
5. Place slices directly onto grill. Cook for 5-6 minutes per side until rounds have grill marks, are slightly golden brown, and are tender.
6. Once cooked, remove slices from grill to serving platter. Drizzle remaining oil atop slices. Garnish with basil leaves. If desired, sprinkle grated Parmesan on top.
7. Serve grilled eggplant as a side dish. It pairs well with grilled meats, pasta, or crusty bread.

Photo by delish.com.