Instructions: I simply slice the eggplant about 3/4" thick, spray both sides lightly with Pam, them sprinkle with that weeks 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 dont 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.

NOTES : I realized, while enjoying grilled eggplant during last nights dinner, that I should tell you all of my favorite way to eat eggplant. The flavor is awesome, the preparation couldnt be easier, and its practically fat free. If this one doesnt convince you, Reggie, than nothing will!

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