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1. Cut eggplant into 1/4 inch slices and place on paper towels.
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2. Sprinkle slices with salt, weigh them down with heavy plates or a board for 30 minutes, then pat them dry with paper towels.
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3. Prepare garnish - Score 1 fresh pomegranate and place in a bowl of water. Break open the pomegranate underwater to free the arils (seed sacs). The arils will sink to the bottom of the bowl and the membrane will float to the top. Sieve and put the arils in a separate bowl. Reserve 1/2 cup of arils from fruit and set aside. (Refrigerate or freeze remaining arils for another use.)
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4. Lightly brush eggplant slices with olive oil and place on grill. Grill them for 3 minutes on each side, or until they are lightly browned on both sides.
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5. Remove from grill and arrange the eggplant overlapping on a serving dish.
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6. In a mortar, crush garlic cloves with 2 teaspoons salt to a paste.
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7. In a nonmetal bowl, combine the garlic paste and POM Syrup*.
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8. Spread a little of the mixture on each eggplant slice.
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9. Sprinkle the slices with minced parsley and pomegranate arils for garnish and chill covered.
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*To prepare POM Syrup, cut 2-3 POM Wonderful Pomegranates in half and juice using a citrus reamer or juicer to measure 1 cup, or use 1 cup of POM Wonderful 100% Pomegranate Juice. Combine juice and 3/4 cup of sugar in a small saucepan; bring to a boil. Reduce heat and simmer about 20 minutes until reduced to 1/2 cup, stirring frequently.
