I have categorized this recipe as a side dish, but you could definitely make it the main entree in a meal.
1 eggplant, cut into ½" slices
⅓ cup olive oil
1 garlic clove, minced
¼ tsp chili flakes
salt and pepper
2 tbsp crumbled feta
2 tbsp chopped basil
1 tbsp chopped Italian parsley
Brush the eggplant slices with olive oil, combine the rest of the olive oil with the garlic, chili flakes, salt and pepper.
Grill the eggplant for 3-4 minutes per side. Place on a serving platter, brush with the remaining oil until absorbed.
Top with the feta and chopped herbs. Drizzle with a little lemon juice or balsamic glaze.