Adapted from How to Cook Everything by Mark Bittman
1 medium-to-large eggplant (1 to 1½ pounds)
1 tsp minced garlic
4 to 6 tbsp olive oil
Salt and pepper to taste
Minced fresh parsley leaves
Cut the eggplant and salt it, if you like. (This will draw out the bitterness: sprinkle both sides of the slices liberally with coarse salt, then let drain in a colander for at least half an hour, or up to two hours; rinse and squeeze dry between paper or cloth towels.) Start a charcoal or wood fire or preheat a gas grill or broiler; the rack should be 4 to 6 inches from the heat source. Stir the garlic into the olive oil and brush one side of the eggplant slices with the oil. Place, oiled side down, on a baking sheet or directly on the grill. Sprinkle with salt (if you salted the eggplant, hold off) and pepper, then brush with more oil. Broil or grill until browned on both sides, turning once or twice and brushing with more oil if the eggplant looks dry. Serve hot or at room temperature, garnished with parsley.