½ cup extra virgin olive oil
3 cloves garlic, sliced
¼ cup minced fresh basil
1 ½ teaspoons salt
½ teaspoon cracked black pepper
4 small eggplants (12 oz each) or 10 baby eggplants (3 oz each)
1 TB grated lemon peel

1. In 1-quart saucepan, heat olive oil over medium heat; add garlic slices and cook, stirring occasionally until lightly browned. Remove saucepan from heat; stir in minced basil, salt and pepper.
2. Preheat broiler. Cut eggplant lengthwise into ¾-inch slices. Lightly score both sides of each slice w/ a crisscross pattern.
3. Place half of eggplant slices in single layer on rack in broiling pan. Brush lightly w/ olive oil mixture from saucepan. Broil eggplant 7 to 9 inches from heat source for 10 min. Turn eggplant over, brush w/ remaining mixture, gently pressing garlic slices and minced basil into slits in eggplant.
4. Broil eggplant 10 min. longer, until fork-tender; transfer to platter. Sprinkle eggplant with lemon peel