Virtually fat free eggplant.
I simply slice the eggplant about 3/4' thick, spray both sides lightly with Pam, them sprinkle with that week's favorite seasoning: Cajun, dill, rosemary, Italian herbs, Bay seasoning - and a little salt.
Throw them on the grill for about 5 minutes a side - you don't want them to get too dried out. My guideline is to flip or remove whenever I see good grill marks, though you might want to let them develop a bit of color.
Let them sit for a few minutes after grilling to soften before serving.
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