This delicious summer recipe is perfect for grilling season. Serve as a side dish or add some protein on top to make it an entrée.

Serving Size: 1 Eggplant half, Yield: 4 servings

Ingredients:

• 2 medium eggplants
• 4 teaspoons olive oil
• 1 clove garlic, minced
• 1 to 3 tablespoons fresh herbs of choice (thyme, rosemary, oregano), chopped
• 1 tablespoon grated parmesan cheese (optional)
• 1/8 teaspoon salt, to taste (optional)
• 1/8 teaspoon pepper, to taste

Directions:

1. Heat grill or grill pan to medium heat.
2. Add olive oil, garlic and herbs to a small bowl and stir until combined.
3. Slice eggplant in half lengthwise.  Make several parallel cuts into the white flesh a half-inch apart, making sure to not cut through the skin. Make another set of cuts in the same manner, but perpendicular to the first, making a crosshatch.
4. Brush herbed oil across flesh of eggplant, leaving a small amount of oil in the bowl.
5. Place flesh-side down over hot grill.  Brush remaining oil over eggplant skin.  Grill 5-8 minutes, then flip, and grill for an additional 3-5 minutes, or until desired tenderness is reached.
6. Remove from grill and sprinkle eggplant with parmesan cheese if desired.  Season with salt and pepper to taste.