Nonna Gera’s Roasted Eggplant

0 Preheat the oven to 450°F.
1 Slice the eggplants lengthwise approximately ¼-inch-thick, and arrange them in a single layer on a large sheet pan.
2 In a small bowl, combine the olive oil, grated garlic, salt, and black pepper.
3 Brush the tops of the eggplant slices generously with the garlic oil.
4 Roast for 10 minutes, until the eggplant begins to soften and lightly brown underneath.
5 Flip each slice and brush the second side with the remaining garlic oil.
6 Return the eggplant to the oven and roast for another 5 to 10 minutes, until completely tender and golden around the edges.
7 Transfer the eggplant to a serving platter and finish with the chopped parsley.
8 Serve warm or at room temperature.