1 lg Eggplant

1/3 c Butter (or marg.); melted

1/2 ts Garlic salt

1/2 ts Italian seasoning

1/4 ts Salt

1/8 ts Pepper

Peel the eggplant, and then cut into 3/4" slices. Combine butter, garlic salt, and Italian seasoning; stir well. Brush eggplant sliced with butter mixture, and sprinkle with salt and pepper. Place eggplant about 3 to 4 inches from coals. Grill over medium coals 10 minutes or until tender, turning and basting occasionally. SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.