One of my Mother’s favorite ways to prepare eggplant was to bake slices in the oven with a little butter spread on top and sprinkled with parmesan cheese. Her simple preparation made eggplant one of my favorites too. This is my grilled version.
Heat a 2-3 tablespoons of olive oil and add some crushed garlic, remove from heat and add a tbsp of butter. Let cool. Brush slices with oil mixture. Grill over medium heat about 3 minutes until soft on bottom and grill marks appear. Turn over and brush with a little more oil. Continue to cook until almost done then top with a little parmesan cheese. Cook a minute or two more. Garnish with chopped fresh parsley.