From Recipes from America’s Small Farms
½ cup olive oil
¼ cup lemon juice
¼ cup chopped fresh basil or 1 TBSP dried
2 medium eggplants, peeled and cut into ¼ inch thick slices
2 large zucchini, cut into ¼ inch thick slices
4 garlic cloves, thinly sliced
Salt and freshly milled black pepper
Combine the oil, lemon juice, and basil in a large bowl. Add the eggplant, zucchini, and garlic. Set aside for 15 minutes.
Preheat the broiler. Arrange the eggplant and zucchini slices on the broiler pan, leaving the garlic slices in the oil; sprinkle with salt and pepper. Broil for about 3 minutes, or until lightly browned. Turn the slices; drizzle with some of the oil from the bowl and top with the garlic slices; sprinkle with salt and pepper. Broil for about 3 minutes; or until tender and lightly browned.