1 medium eggplant, fully ripe
1/2 cup Italian salad dressing

Slice eggplant into 1/4 to 1/2-inch thick slices. Lay flat in a large dish. Pour salad dressing over slices and marinate for one hour.

Place slices on a preheated barbecue grill. Cook until tender and/or slightly blackened. Serve hot or cold.

Serves 4 to 6.

Submitted by: Rose Smith