Ingredients
Directions
1.
PLACE eggplant rounds on cookie sheet.
2.
In a small bowl, MASH garlic and salt to a smooth paste with the back of a spoon.
3.
STIR in pepper, oregano, oil and two tablespoons of the parsley.
4.
BRUSH eggplant with half the herb mixture; BROIL five inches from the heat for eight minutes.
5.
TURN eggplant; BRUSH with remaining herb mixture; BROIL eight minutes longer, until brown and tender.
6.
SPRINKLE with remaining parsley and cheddar cheese.
7.
.RETURN to broiler just long enough to melt cheese.