Cut the eggplant into slices 7-12 millimeter (1/4 - 1/2 inch) thick. Sprinkle lightly with salt and pepper and let drain on paper towels for 30 minutes; pat dry. Heat the olive oil in a large skillet. Add the garlic, and then the eggplant slices and cook over a moderate heat, turning once or twice until they are golden. Serve hot, sprinkled with the parsley.