PLACE eggplant rounds on cookie sheet.

In a small bowl, MASH garlic and salt to a smooth paste with the back of a spoon.

STIR in pepper, oregano, oil and two tablespoons of the parsley.

BRUSH eggplant with half the herb mixture; BROIL five inches from the heat for eight minutes.

TURN eggplant; BRUSH with remaining herb mixture; BROIL eight minutes longer, until brown and tender.

SPRINKLE with remaining parsley and cheddar cheese.

.RETURN to broiler just long enough to melt cheese.