3 cloves garlic, finely chopped
1/2 c. olive oil
1 lg. or 2 sm. unpeeled eggplants
Salt and pepper
1 c. freshly grated Parmesan cheese
1/4 c. parsley, finely chopped

Combine garlic and oil and let stand 1 hour. Slice eggplant into 1/2 inch thick rounds. Place oven rack on middle shelf and preheat broiler. Put eggplant on greased baking sheet; brush with oil. Season with salt and pepper. Broil for 5 minutes. Turn slices over; brush again with the oil and garlic; broil 3 to 4 more minutes. Top with cheese; broil 2 minutes or until browned. Sprinkle with parsley. Serves 4.