Eggplant-Grilled With Fresh Herbs - cooking recipe

Ingredients

1 Tbsp. coarsely chopped, fresh oregano
1 Tbsp. coarsely chopped, fresh, Italian, flat leaf parsley
1/2 c. corn oil
2 minced garlic cloves
black pepper
6 Tbsp. coarsely chopped, fresh basil leaves
eggplant
thinly sliced tomatoes
Parmesan cheese

Preparation

Combine the first 6 ingredients and let stand for 1/2 hour to season oil.
Wash eggplant and trim top and bottom.
Cut in 1/4-inch slices; do not peel.
Arrange on a platter in single layer.
Sprinkle both sides with salt and let sit about 30 minutes to remove bitterness.
Light the grill.
With a cloth or paper towel, wipe the grate with oil (corn oil is preferable to olive oil which burns easily).
Place eggplant directly on the grate.
As the eggplant starts to score, (pick up the lines of the grate) brush lightly with the prepared marinade.
Flip and brush again.
Just before removing from grill, top each slice with tomato and cheese. Serve hot as side dish or entree with bread and salad.