A Medium Sized Eggplant Peeled And Cut Lengthwise Into About 1/2 Inch Thick  Slices

A Tablespoon Of Balsamic Vinegar

1/3 Cup Of Olive Oil

A Garlic Clove Cut In Half

A Fresh Basil Leave Torn In Half

A Teaspoon Of Chopped Fresh Rosemary

1/2 Teaspoon Of Fresh Thyme

A Teaspoon Of Chopped Fresh Italian Parsley

1/4 Teaspoon Of Sea Salt

A Pinch Of Ground Black Pepper

Combine the balsamic vinegar, the olive oil, the garlic, the basil, the rosemary, the thyme, the parsley, the sea salt, and the black pepper in a mixing bowl. Whisk until well blended.

Place the eggplant slices into the bowl with the marinade. Mix well. Let the eggplant marinate for 30 minutes.

Cook the eggplant on a hot gas or charcoal grill for three to five minutes on each side until the eggplant slices develop grill marks and are slightly browned.