Broiled Eggplant
4 large slices eggplant, drained
Olive oil
Salt
Pepper
Fresh Bread Crumbs
3/4 cup parmesan cheese, grated
1 tablespoon fresh mint
1 tablespoon fresh oregano
Cut eggplant into 3/4 inch slices, sprinkle with salt on both sides and allow to sweat for 30 minutes; rinse under running water and blot dry. Brush both sides with olive oil, season with salt and pepper. Broil 10 minutes, turning once; remove from broiler; top with breadcrumbs, cheese and chiffonade of herbs. Return to broiler until cheese is melted and breadcrumbs are golden.