Grilled Marinated Eggplant

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   ["Cut eggplant in half and then into 1/4"" half moons.", "Sprinkle eggplant slices with kosher salt and let stand in a colander for 30 minutes to an hour to draw moisture out of the eggplant. Give the slices a quick rinse to remove most of the salt without saturating the eggplant. Place the slices between two clean kitchen towels to dry off.", "Combine olive oil, garlic, 4 T balsamic vinegar, chilies and salt and pepper.", "Lay Eggplant in a flat dish and cover with marinade. Let stand for 15 minutes.", "Grill eggplant slices over medium high heat (350-400) for approximately 2-3 minutes a side, or until you get good grill marks.", "Remove from grill and sprinkle with remaining 2T balsamic vinegar and chopped parsley. The eggplant can can be served immediately or at room temperature."]

* Per serving · 4 servings · Values may vary.

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