SIMPLE GRILLED EGGPLANT

2 1/2 lb Eggplant
1/3 c Olive oil
1/4 c Italian parsley 
Salt; to taste
Parsley; finely chopped
Freshly ground black pepper


If using large eggplant, 
remove the stems, 
then slice the eggplants 
horizontally 1/2" thick. 

Small eggplants should be 
sliced vertically 1/2" thick. 

Place the eggplant slices in 
a large, heavy plastic bag such 
as a freezer bag. 

Add the olive oil, salt and 
pepper to the bag, close the 
top and toss the eggplant with 
the seasonings until the slices
are evenly coated. 

Preheat a grill.
Grill the eggplant slices over
medium-high heat until tender 
and attractively browned.

Do not allow them to char.
 
Layer the grilled eggplant slices
 in a large, shallow plastic 
container and sprinkle each layer
with the parsley. 

Alternatively, arrange the slices
on a platter and sprinkle with parsley.
 
Serve at room temperature.