Broiled Eggplant with Parmesan

My mother-in-law was a wonderful cook but after eating eggplant parmesan for many years, I just became tired of eating it ... until I saw this recipe, tried it, my daughters love it, and so does everyone else. I use it as an appetizer or even as snacks.

2 eggplants, peeled, cut into 16 slices of equal thickness
Salt and fresh ground pepper to taste
4 Tbsp olive oil
2 tsp finely chopped garlic
4 Tbsp freshly grated parmesan cheese

Preheat oven to broil.

Arrange eggplant slices in one layer on baking sheet. Sprinkle with salt and pepper and brush both sides with olive oil (can really put on just one side, if you like less oil). Place eggplant under broiler, about 4-inches from heat. Broil about 3 minutes, turn slices and broil 3 more minutes.

In small dish, blend garlic with parmesan, and spread mixture evenly over eggplant (I love this topping so I sometimes make more and spread lavishly). Place under broiler until bubbling. Serve immediately.