Step 1: Prepare the eggplant. Lay the eggplant slices on a paper towel-lined baking sheet or platter. Sprinkle generously with salt on both sides and let sit for 20-30 minutes to draw out excess moisture and bitterness. This step helps achieve a tender, non-soggy result for your garlic parmesan grilled eggplant.
Step 2: Rinse and dry. After 20-30 minutes, you'll see beads of moisture on the eggplant. Rinse the slices thoroughly under cold water to remove the salt, then pat them completely dry with paper towels. Excess moisture is the enemy of good grilling.
Step 3: Season the eggplant. In a small bowl, whisk together the olive oil, minced garlic, dried oregano, and black pepper. Brush this mixture evenly over both sides of the dried eggplant slices. Make sure each slice of garlic parmesan grilled eggplant is well coated.
Step 4: Preheat the grill. Preheat your outdoor grill or indoor grill pan to medium-high heat (about 375-400°F or 190-200°C).
Step 5: Grill the eggplant. Place the seasoned eggplant slices directly on the preheated grill. Grill for 3-5 minutes per side, or until tender and beautifully charred with distinct grill marks. The exact time will depend on the thickness of your slices and grill temperature. Keep an eye on them to prevent burning.
Step 6: Add Parmesan. Once cooked, remove the grilled eggplant slices from the grill and immediately transfer them to a serving platter. While still hot, sprinkle generously with grated Parmesan cheese. The residual heat will slightly melt the cheese, creating a delicious crust on your garlic parmesan grilled eggplant.
Step 7: Garnish and serve. Garnish with fresh chopped parsley, if desired, and serve your flavorful garlic parmesan grilled eggplant immediately as a fantastic side dish. Leftovers can be stored in an airtight container for up to 3 days.