Roasted eggplant

I like to grill eggplant in the summer months when I grow the Japanese variety called Ichiban that are long and cylindrical much like a large zucchini.

I'll just slice them in half lengthwise and hit them with some olive oil and season with Slap Ya Mama, garlic powder and some black pepper and grill till it's done to my liking.

With the larger, round eggplant I like to use them for eggplant parmesan and serve with some vermicelli.

I brush with a little olive oil and season. They soak up oil so not too much.