2 tsp. Olive Oil

1/4 tsp. Garlic Powder

1/8 tsp. Salt

1 T. Grated Parmesan Cheese

 

Cut eggplant into slices about 3/4” thick.  Brush both sides with olive oil.  Spray a piece of aluminum foil, large enough to hold the slices, with non-stick cooking spray and place on the barbecue grill.  When foil gets hot, place eggplant slices on foil.  Sprinkle with garlic powder and salt.  Close hood and cook eggplant about 8 minutes, turning slices halfway through cooking time.  Remove from grill and sprinkle with parmesan cheese.