• 2 large globe eggplants, 1/4-inch slices
• 2 cloves garlic, minced
• 1/2 cup chopped fresh parsley
1. Spread the slices of eggplant on a towel and sprinkle both sides generously with salt. Allow the eggplant to sweat for 15 minutes, then wipe the pieces dry with a paper towel.
2. Preheat a large, heavy skillet over medium-high heat with a thin layer of olive oil. Fry eggplant until brown.
3. Sprinkle with garlic.
4. Garnish with parsley and serve warm or at room temperature.