Eggplant steak

2 small eggplants
1 teaspoon salt
3 tablespoons extra virgin olive oil
1/4 teaspoon Tabasco sauce
1 clove garlic, minced
1 tablespoon balsamic vinegar
1 teaspoon fresh parsley, chopped
1 teaspoon fresh rosemary, very finely chopped
salt and pepper, to taste

1. Remove stem end from eggplant and cut off enough skin to square sides; discard or recycle skin. Slice remaining eggplant lengthwise into four pieces, each approximately 3/4 inch thick.
2. Sprinkle the salt evenly over the eggplant and place salted slices in a bowl for about 20 minutes to draw out the bitterness. Rinse eggplant well and pat dry.
3. In a small bowl, stir together 2 tablespoons of the olive oil and the Tabasco; brush evenly over both sides of the eggplant slices. Bake eggplant on a baking sheet in 350 degree oven for 15 minutes, turning over once; broil for 1 minute per side or until well brown and tender all the way through. (As an alternative, grill over medium heat for 7 minutes per side; increase heat to medium-high and continue to cook for two minutes per side.)
4. Meanwhile, in a small bowl, stir together remaining olive oil, garlic, balsamic vinegar, parsley, and fresh rosemary (if fresh rosemary is unavailable, use dried). Brush mixture over cooked eggplant; season with salt and pepper and let stand for five minutes.