Rose’S Never Pretty Marinated Eggplant

• Oil dressing
• 1/2 cup EVOO
• 1 tablespoon or so of Balsamic vinegar
• 2 cloves minced garlic
• 1 teaspoon mint, chopped
• 1/4 teaspoon fresh rosemary, chopped
• 1 1/2 teaspoons fresh basil, torn
• 1 1/2 teaspoons Italian parsley, chopped
• 1/4 teaspoon fresh oregano, chopped
• salt and pepper
• 1 teaspoon Pecorino Romano
• 1 teaspoon Parmigiano
• extra mint and basil to serve with eggplant
• Eggplant and seasonings
• 3 each graffitti and small long purple eggplants, peeled, thinly sliced lengthwise
• 1/2 tablespoon each minced parsley, basil, and mint, chopped
• 1 clove minced garlic
• 1/4 cup Parmigiano, freshly grated

1. Place dressing ingredients into bowl and set aside until time to drizzle over eggplant. You'll have dressing left, use for dipping extra bread slices.
2. Brush eggplant slices with oil, both sides and season with a little salt and pepper, grill or roast until tender. rnrnMix the dressing and spoon some of the dressing into a large dish roomy enough for all of the eggplant in layers. Spread dressing around and begin with a layer of eggplant, drizzle with a little of the seasoned oil, a tiny bit more balsamic vinegar, grated cheese and herbs. Add layers of eggplant seasoning each layer, gently pressing down each layer. Cover tightly and marinate for 24 hours, serve at room temperature with bread slices.rnrnServing suggestions: Makes a fantastic anchor to an antipasto dinner.

oil dressing, evoo, vinegar, garlic, mint, fresh rosemary, fresh basil, italian parsley, fresh oregano, salt, romano, basil, seasonings, long purple, parsley, garlic

Taken from food52.com/recipes/12646-rose-s-never-pretty-marinated-eggplant (may not work)