Peel the eggplant, and then cut into 2 cm slices. Combine butter, garlic salt, and Italian seasoning; stir well. Brush eggplant sliced with butter mixture, and sprinkle with salt and pepper. Place eggplant about 3 to 10 cm from coals. Grill over medium coals 10 minutes or until tender, turning and basting occasionally. SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.