Simple Grilled Eggplant

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.

For a picnic, 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.