Broiled Eggplant With Parmesan

• 2 eggplants about 3 inches in diameter, total weight 1 1/4 pounds
• Salt and freshly ground pepper to taste
• 4 tablespoons olive oil
• 2 teaspoons finely chopped garlic
• 4 tablespoons freshly grated Parmesan cheese

1. Preheat oven to broil.
2. Trim eggplants and cut into 16 slices of equal thickness.
3. Arrange eggplant slices in one layer on a baking sheet.
4. Sprinkle with salt and pepper and brush both sides with olive oil.
5. Place eggplant under broiler about 4 inches from heat source.
6. Broil about 3 minutes, and turn slices and broil for 3 minutes more.
7. In a small dish, blend garlic with Parmesan, and sprinkle mixture evenly over eggplant.
8. Place under broiler until bubbling.
9. Serve immediately.

eggplants, salt, olive oil, garlic, parmesan cheese

Taken from cooking.nytimes.com/recipes/9205 (may not work)