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.