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Combine olive oil, garlic, parsley, lemon zest and chili flakes in a small pot. Heat over low heat to infuse the oil with flavor. This will only take 5 minutes or so, it is crucial that you do not allow the mixture to boil or you run the risk of burning the garlic.
Heat up a large pan or a griddle* over medium-high heat and spray with the pan spray.
Lay out the eggplant slices so they do not overlap and can cook evenly. Season with salt and pepper.
After 3-4 minutes, flip over to the other side and season the other side with salt and pepper. Cook for 3 minutes.
With a pastry brush or a spoon, brush on the gremolata.