1 medium eggplant ( 3/4 pound), cut into 16 ( 1/4-inch) slices
1 tablespoon olive or vegetable oil
freshly ground black pepper
2 tablespoons combination chopped fresh basil, parsley and chives
Brush both sides of eggplant slices with oil. Place 8 slices around outer edge of 12-inch round microwaveproof platter or 2-quart rectangular dish. Cover with lid, or with plastic wrap turned back slightly. Microwave on High (100 percent) power until tender, 3 to 5 minutes.
Transfer cooked slices to another dish. Repeat procedure with remaining slices. After cooking second batch, salt and pepper eggplant to taste; sprinkle with herbs.