1 firm, medium sized eggplant
4 tablespoon olive oil
basil, fresh or dried
salt and freshly ground black pepper
Peel and slice eggplant into pieces the thickness of sandwich bread. Place olive oil and spices in a shallow, large bowl. Place each piece of eggplant in and turn to coat both sides. Place slices on a grill, turning only once during grilling. Serve with any sauce you like or just eat plain. They are delicious.