Simple grilled eggplant

1. Small eggplants should be sliced vertically ½" thick.
2. 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.
3. Preheat a grill.
4. Grilli the eggplant slices over medium-high heat until tender and attractively browned.
5. Do not allow them to char.
6. For a picnic, layer the grilled eggplant slices in a large, shallow plastic container and sprinkle each layer with the parsley.
7. Alternatively, arrange the slices on a platter and sprinkle with parsley.
8. Serve at room temperature.
9. yields 6 servings.