1 medium eggplant
2 tablespoons chopped fresh herbs, or 2 teaspoons dried (I like rosemary, thyme, and or oregano)
garlic salt to taste
olive oil cooking spray
Preheat your broiler or grill. Spray a baking sheet with cooking spray.
Cut off and discard the stem (being careful of the prickers on it). Remove the skin with a vegetable peeler if you wish. Cut the eggplant flesh crosswise into disks about 1/2" thick (you can slice a Japanese eggplant or small regular eggplant lengthwise instead, or cut baby eggplant in half lengthwise).
Place the sliced eggplant on the baking sheet cut side up and spray it generously with the olive oil cooking spray. Sprinkle it with half the herbs and some garlic salt to taste.
Grill or broil the eggplant 5-7 minutes or until browned on one side. Flip it over, spray it with more cooking spray, sprinkle it with the rest of the herbs and some garlic salt, and grill or broil it for another 5-7 minutes. The eggplant should be tender but not mushy.
Serve as is, or use it in eggplant salad or eggplant parmesan.