Ingredients:

9 slender (Asian) eggplants or 2 small globe eggplants (about 2 lb / 1 kg total weight)

Salt

6 tablespoons (90 ml) olive oil, divided

Freshly ground black pepper

3 cloves garlic, minced

1 tablespoon red wine vinegar

¼ teaspoon red pepper flakes (or more to taste)

2 tablespoons chopped fresh parsley, plus extra for garnish

2 fresh ripe tomatoes, sliced

Instructions

1. Prepare the Eggplant

If using globe eggplants, cut into ¼-inch thick crosswise slices. Place in a colander, sprinkle generously with salt, and let sit for 30 minutes to draw out moisture. Rinse and pat dry with paper towels.

If using slender Asian eggplants, simply slice crosswise into ¼-inch rounds. No salting required.

2. Heat the Grill

Prepare a gas or charcoal grill for medium-high heat.

3. Season and Oil

Brush the eggplant slices on both sides with 4 tablespoons of the olive oil.

Season with salt and freshly ground black pepper.

4. Grill the Eggplant

Place eggplant slices on the grill. Grill for about 10–12 minutes, turning occasionally, until tender and lightly charred.

5. Make the Dressing

While the eggplant grills, combine the remaining 2 tablespoons olive oil, minced garlic, red wine vinegar, red pepper flakes, and chopped parsley in a small bowl. Stir well.

6. Assemble and Serve

On a large serving platter, arrange the grilled eggplant and fresh tomato slices alternating and overlapping, so that they’re interspersed in layers.

Drizzle the garlic-parsley dressing evenly over the top and between the layers.

Sprinkle with extra chopped parsley and additional red pepper flakes if desired.

Serve warm or at room temperature.