Preheat the grill.
Remove the stem end of the eggplant and slice it lengthwise into 1/3 of an inch slices.
Season 1/4 cup olive oil with salt and pepper and Italian Seasoning and lightly brush both sides of each eggplant slice.
Grill the eggplant 2 to 3 minutes on each side until lightly brown and tender.
Remove to a serving plate.
Mix together the dressing ingredients and drizzle over top the eggplant.
Serve warm or at room temperature.—just about the same amount of time you’d cook a piece of fish.