• Wash and dry the eggplant, then slice into ¼ inch (6mm) thick rounds.
• Arrange the slices on a large baking sheet and sprinkle each side with salt. If I’m doing a large batch, I’ll layer the eggplant in a colander with salt sprinkled between layers. Allow to stand for about 30 minutes at room temperature. The salt will draw bitterness but, more importantly, moisture from the eggplant.
• Preheat the grill or grill pan if grilling indoors.
• After 30 minutes, rinse the eggplant slices and firmly pat dry with paper towels.
• Both sides need to be brushed with extra virgin olive oil and sprinkled with a little salt. You can brush one side, place the oiled side down onto the hot grill, then brush the other side. Or brush both sides before placing on the grill. Depends on how messy you want to get. Don’t forget to salt.
• Grill, flipping once, until the slices cook through and have nice char marks on each side. Take care not to let the eggplant burn.
• Transfer the hot eggplant to a serving dish and spoon the marinade over the top. Turn the slices over a few times to ensure the marinade coats the slices well.
• Let stand for an hour before serving. Or cover and refrigerate until ready to use.

Marinade

• In a small bowl, whisk together the olive oil, white vinegar, garlic, and parsley to make the marinade. Set aside.