Rosemary-Tuna and Eggplant

Tuna:

4 4oz Tuna fillets

1. Brush with lemon juice, sprinkle with kosher salt and pepper, and then pat rosemary and minced garlic onto the fillet.
2. Bake in the broiler, on a broiler pan (or my homemade one...8x8 pan with a wire rack) for 4-6 minutes per side.

*I did about 4 minutes and had pink tuna inside-perfectly done

Eggplant:

2 small eggplants-sliced the long way (You can also use zucchini)

1. Spritz with olive oil, sprinkle with salt (or garlic salt/pepper), and rosemary.
2. Broil for 6-10 minutes, until soft (about as long as the tuna)
3. Sprinkle on parmesan cheese-not too much and put back in the oven until just melted and starting to brown.

Cody wouldn't try this, but it was the best eggplant I have had in a long time!