Step 1

Wash eggplant and cut into 1/4 inch thick slices. Lay on paper towels and sprinkle with salt. Let sit for 15 minutes to extract water content.

Step 2

Preheat a BBQ or Grill on medium heat. Dust off salt on eggplant slices.

Step 3

In a large bowl, combine olive oil, salt, pepper, garlic powder, oregano and parmesan.

Step 4

Dip the eggplant slices into the garlic and parmesan blend and coat evenly on each side. Transfer to a grill and grill 5-6 minutes per side or until browned nicely.

Step 5

Garnish with parsley and serve immediately or store in the fridge for up to four days. Enjoy!