- 5 minutes
- Wash the eggplant. Slice about 1/4 to 1/2-inch thick on a slight diagonal.
- Line a half sheet pan with parchment paper and place eggplant slices on. Brush the eggplant slices with olive oil on both sides and sprinkle evenly with Buttermilk Ranch Salad dressing mix and black pepper.
- Place on a preheated grill for about 4 to 5 minutes each side, flipping only once. Serve immediately.