Grilled Eggplant with Chimichurri and Feta

Ingredients:
1 medium eggplant
olive oil
salt and pepper
1/8 cup olive oil
3 T chopped parsely
2 T chopped oregano
2 cloves minced garlic
1 cup crumbled feta

Directions:
Slice eggplant into 1/2 inch thick circles. Brush with olive oil and sprinkle with salt and pepper. Grilled until tender, cooking both sides. Remove from grill and place on a plate.
In a small bowl, mix together 1/8 cup olive oil, parsely, oregano, garlic, and salt and pepper to taste. Place chimichurri on top of cooked eggplant. Top each slice with feta cheese.