2 lg. eggplants
3 lg. cloves garlic
2 tsp. salt
1/4 tsp. oregano
1/3 c. olive oil
1 tbsp. wine vinegar

Remove stem ends from both eggplants. Slice each one lengthwise into 4 equal slabs. Cut the peel from the outer slices. Peel the garlic cloves and crush them with the salt, using the flat side of a French chef's knife or a mortar and pestle. Mix the paste together with the oregano, olive oil and vinegar. Brush both sides of each eggplant steak with this mixture. Broil slowly until golden brown, turning and brushing often with remaining oil mixture. Serve hot. Serves 8.

VARIATION:

For eggplant Parmesan, top each steak with sliced ripe tomatoes;, thin slices of Mozzarella and a sprinkle of Parmesan cheese. Lower the grill hood, if you have one, and cook several minutes until cheese melts. This variation is highly recommended!