1 eggplant, cut horizontally into 1/4 inch thick rings
3 tablespoons olive oil
freshly ground pepper
3 cloves garlic, minced
1 tablespoon red wine vinegar
1/4 teaspoon red pepper flakes
2 tablespoons chopped fresh Italian parsley
Place the eggplant slices on a piece of paper towel, and sprinkle them with a little salt to draw out the moisture. Let them stand for 20 minutes. Brush the eggplant with the olive oil, season with the salt and pepper, and place on a preheated grill. Turn occasionally, until they are tender and golden, about 10 to 12 minutes. Meanwhile, in a bowl, stir together the garlic and 2 tablespoons of the olive oil, plus the vinegar. When the eggplant is done, place on a serving platter, and drizzle with the garlic oil mixture. Sprinkle with the red pepper flakes, and the parsley.
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