1 medium eggplant; about 1.5 pounds
salt
freshly ground pepper
6 tablespoons olive oil
2 cloves garlic, chopped fine
3 tablespoons finely chopped parsley
Cut the eggplant into slices 1/4 1/2 inch thick. Sprinkle lightly with salt and pepper and let drain on paper towels for 30 minutes; pat dry. Heat the olive oil in a large skillet. Add the garlic and then the eggplant slices and cook over a moderate heat, turning once or twice until they are golden. Serve hot, sprinkled with the parsley.
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