Start by salting your eggplant slices generously on both sides and let them sit in a colander for 30 minutes. This draws out excess moisture and any potential bitterness.

While waiting, mix the olive oil, juice of one lemon, minced garlic, and black pepper in a small bowl.

Pat the eggplant slices dry with paper towels, removing as much salt as possible.

Brush both sides of each eggplant slice with the prepared oil-lemon mixture.

Preheat your grill to medium-high heat (around 400°F/200°C).

Place the eggplant slices on the grill and cook for 4-5 minutes per side, or until you see nice grill marks and the flesh is tender.

Transfer to a serving platter, drizzle with extra olive oil, and squeeze fresh lemon juice over the top.

Garnish with fresh parsley and red pepper flakes if desired.