The eggplant is equally fine hot off the grill, or at room temperature. Refrigeration throws off its balance of tastes and texture, so grill it no more than 4 hours before eating. Marinating the Eggplant: Lightly brush both sides of each eggplant slice with oil. Blend together the garlic, parsley, basil and pepper. Spread a little of the herb blend over each slice. Lay the slice side by side on a large platter, stacking them if necessary. Lightly cover with plastic wrap and let stand at room temperature 2 to 4 hours.
Cooking Eggplant on an Outdoor Grill:
Cooking Eggplant Indoors:
Grill undrained slices over medium heat on a gridded skillet or stove-top grill, until deep, golden brown on each side.
Spread any seasonings left on the platter over each slice before turning. Do this in several batches unless your cooking surface is large enough to hold all the slices in a single layer. Or preheat broiler, adjusting broiler pan height so eggplant is about 4 inches from the flame. Spread any marinade left in the bowl over the slices, and have them in a single layer. Broil slowly until slices are deep golden brown on each side, and eggplant is soft when pierced.
Adam Rapoport, editor in chief of Bon Appetit magazine and the website www.bonappetit.com, knows his way around a grill. He has edited an entire book on the subject: The Grilling Book: The Definitive Guide from Bon Appetit.