Italian Grilled Eggplant with Basil and Parsley (Melanzane Grigliate al Basilico e Prezzemolo)

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Brush eggplant lightly with olive oil on both sides. Stir together remaining olive oil garlic and salt in a small bowl.

Arrange eggplant slices on the preheated grill and cook turning occasionally until tender and browned 3 to 4 minutes per side.

Arrange grilled eggplant on a platter. Brush with the olive oil and garlic mixture until eggplant has absorbed the oil. Sprinkle with the chopped basil and parsley and serve.