Slice 2 eggplants
1/2 inch thick; lay on paper towels, sprinkle with salt and let sit 10 minutes, then pat dry.
Heat 1/4 cup olive oil with 1 grated garlic clove in a saucepan, 1 minute.
Stir in 1 tablespoon each chopped oregano and parsley
1 teaspoon chopped rosemary and 1/4 teaspoon red pepper flakes.
Let cool; pour over 4 ounces crumbled feta.
Brush the eggplant with olive oil; grill over medium-high heat, 5 minutes per side. Top with the feta.
its good recipe