Wash and eggplant and slice it in half lengthways. Place the halves cut side down on a cutting board, and slice the eggplant again (with a serrated knife), as thinly as possible. Set aside.

Wash and chop the parsley, and peel and mince the garlic. Set aside.

In a dry frying pan or grilling pan, cook the unseasoned eggplant until just browned. Lift the eggplant off of the pan into a serving bowl, and repeat until all of the pieces are fried.

Season the eggplant with your fresh chopped parsley, minced garlic, salt (to taste), and a drizzle of olive oil. Serve warm or cold.