Grilled Eggplant Recipe (Quick & Easy!)

Preheat the grill or a cast iron grill pan to medium high heat.

Slice the eggplant crosswise to make circles, about 1/2 inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.

In a small bowl, whisk together the olive oil, Italian seasoning, and garlic powder. Brush about half of the mixture over the eggplant slices. Season with half of the sea salt and black pepper.

Flip the eggplant slices and repeat with the remaining oil mixture, salt, and pepper on the other side.

Place the eggplant slices on the grill or grill pan in a single layer. If using a grill pan, spray with cooking spray first and cook uncovered. If using a grill, close the lid. Grill eggplant for 3-5 minutes per side, until charred, tender, and no longer white.