1 lg. eggplant, about 1 1/2 lb.
1/4 c. oil and vinegar dressing
2 tbsp. lemon juice
2 cloves garlic
1/4 tsp. salt
1/2 tsp. ground pepper
1 tsp. dried thyme
1 tsp. rosemary
2 tbsp. grated Parmesan cheese

Cut eggplant into 3/4 inch slices. Combine dressing, lemon juice and garlic; brush on each side of eggplant. Sprinkle with salt, pepper and herbs. Broil 4 inches from heat 5 minutes. Brush with dressing mixture then turn eggplant and broil 5 more minutes until done. Brush with dressing mixture and sprinkle with grated Parmesan cheese. Eggplant can be grilled.