Grilled Eggplant

Grilled Eggplant 2 large eggplants cut crosswise into 1/2 inch thick slices 5 tablespoons olive oil 2 tablespoons lemon juice 1 1/4 teaspoons salt 1/4 teaspoon pepper 1 1/2 teaspoons dried Italian seasoning 1 1/2 teaspoons garlic minced 2 tablespoons parsley leaves chopped lemon wedges for serving optional Place the olive oil, lemon juice, salt, pepper, Italian seasoning and minced garlic in a large bowl. Whisk to combine. Add the eggplant slices to the bowl and toss to coat. Cover and refrigerate for at least 20 minutes or up to 2 hours. Preheat a grill or grill pan to medium high heat. Cook the eggplant for 3-4 minutes per side or until browned and tender. Place the eggplant on a serving plate. Sprinkle with parsley and garnish with lemon wedges if desired.