1 1 pound eggplant, trimmed and cut crosswise into 1/2 inch slices
1 pound tomato, halved
1/4 cup fresh Italian parsley
2 tablespoons olive oil
1 large clove garlic, pressed
1/4 cup grated Pecorino romano cheese
Spray both sides of eggplant and tomato slices with olive oil spray. Sprinkle with salt and pepper.
Grill eggplant slices until brown and tomato halves until charred. About 10 minutes for eggplant and 7 minutes for tomatoes.
Blend parsley, olive oil and garlic and pour over eggplant and tomatoes. Top with grated cheese.