1 large eggplant, cut into 8 round slices
1 tablespoon olive oil
1/2 teaspoon paprika
1/2 cup George Washington stock
8 cloves garlic, unpeeled
8 sprigs parsley, chervil,
Marjoram or oregano
Preheat oven to 375 degrees F.
Arrange eggplant slices in a single layer in a glass baking dish that's been sprayed with nonstick spray.
In a bowl, combine olive oil and paprika; brush mixture evenly over the tops of the slices. Pour stock into bottom of baking dish, taking care not to disturb the paprika mixture. Bake 15 minutes.
Add garlic cloves to the bottom of the baking dish and continue to bake for 15 to 20 minutes, or until the eggplant is tender and golden red in color.
To serve, slip off the skins of the garlic cloves and smash each clove with the flat part of a knife. (The garlic will be a smooth, sweet and nutty paste.) Place a smashed garlic clove on each slice of eggplant, along with an herb sprig.
Yield: Serves 4 as an entree or 8 as an appetizer.