Moroccan Eggplant

Ingredients:

•  2 large globe eggplants, 1/4-inch slices

•  salt

•  2 cloves garlic, minced

•  1/2 cup chopped fresh parsley

Directions:

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.