Eggplant steaks

Tonight, I finally got back in the kitchen.  (It's been a busy week, and Mr. Barefoot has been doing all the cooking.)  I made eggplant steaks - and man, were they delicious.

You will need:

• 1 eggplant, sliced into 3/4 inch thick steaks.
• 4-5 cloves garlic (if you don't like that much garlic, well, why are you reading this blog?)
• 2 tbsp (ish) olive oil
• 1 tbsp balsamic vinegar
• Italian seasoning 
• Salt
• Pepper
• Parmesan cheese (optional)

Equipment:

• Baking sheet
• Indoor grill (or maybe a frying pan)
• Oven at 350
• Basting brush
• Food processor

1. Preheat the oven to 350.  
2. Put eggplants on a baking sheet, bake for 10-20 minutes, flipping midway.  
3. Meanwhile, put 4-5 peeled garlic cloves in food processor; dice.  Add olive oil, balsamic vinegar, spices, salt, and pepper.  Process until well combined.  
4. Take eggplant steaks out of the oven.  Brush both sides with oil/vinegar mixture.  Allow to sink in while grill heats.  
5. Place on grill, close grill.  Grill for 3-5 minutes.  
6. Stack eggplants in a tower, with cheese between each eggplant.  

Mr. Barefoot says this is the best eggplant I've ever made.  My only problem is that there is not enough protein in these as a main course, so I got hungry again a few hours later and needed a snack.  We served these with polenta cakes and zucchini sauted in the same sauce as the steaks.