Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  pounds        eggplant
     1/3  cup           olive oil -- virgin
     1/4  cup           Italian parsley -- chopped
                        salt -- to taste
                        parsley -- finely chopped
                        freshly ground black pepper

Preparation:

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.