Grilled Eggplant
  1. Take a shallow pan or dish (even a cookie sheet will do, so long as it has sides on it) and pour Olive Oil, red wine and seasoning into it. Mix seasoning so that it is evenly distributed. Cut eggplant into slices 3/4 to 1 inch thick and place in pan to soak up oil. After 5 minutes, turn the slices so they absorb as much liquid as possible, adding oil if necessary.
  2. Place on grill over medium – medium low heat. Allow 3-5 minutes a side until eggplant becomes tender. Serve with a dipping sauce, sprinkle with Parmesan cheese or plain.
Recipe Notes