Simple Grilled Eggplant

Course : Grilled Vegetables
Serves: 4
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2 1/2 pounds eggplant
1/3 cup olive oil -- virgin
1/4 cup italian parsley -- chopped
1/4 teaspoon salt -- to taste
1/4 teaspoon parsley -- finely chopped
1/4 teaspoon freshly ground black pepper

Preparation / Directions:

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.

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