Following these steps carefully will ensure your eggplant is flavorful, tender, and beautifully grilled every single time. The key is in the preparation before it even hits the grates.

Step 1: Prepare the Eggplant
Wash and dry the eggplants thoroughly. Trim off the top stem and the very bottom end. Using a sharp knife, slice the eggplants crosswise into uniform rounds, about 1/2-inch to 3/4-inch thick. Consistency in thickness is crucial for even cooking. If some slices are too thin, they will burn quickly, and if others are too thick, they may not cook through in the center.

Step 2: Salt the Eggplant (The “Sweating” Process)
Arrange the eggplant rounds in a single layer on baking sheets or on a wire rack set over a baking sheet. Sprinkle both sides of each round generously with about 1 teaspoon of the kosher salt. Let the eggplant sit for 30 to 60 minutes. During this time, you will see beads of water form on the surface. This process, known as osmosis, draws out excess water and some of the bitter compounds within the eggplant. This is the single most important step to prevent a soggy or bitter result.

Step 3: Rinse and Dry Thoroughly
After the eggplant has “sweat,” you’ll notice the slices are more pliable and have released a significant amount of liquid. Rinse each slice thoroughly under cold running water to remove all the excess salt. It’s crucial to then pat the slices completely dry with paper towels or a clean kitchen towel. A dry surface is essential for getting a good sear on the grill and allowing the oil-based marinade to adhere properly. If the slices are wet, they will steam instead of grill.

Step 4: Prepare the Marinade
While the eggplant is salting, you can prepare the marinade. In a small bowl, whisk together the 1/2 cup of extra virgin olive oil, the minced garlic, dried oregano, dried basil, the remaining 1/2 teaspoon of kosher salt, black pepper, and the optional red pepper flakes. Whisking ensures that all the seasonings are evenly distributed throughout the oil.

Step 5: Marinate the Eggplant
Place the dried eggplant rounds in a large bowl or a large resealable plastic bag. Pour the marinade over the eggplant. Use your hands or a spoon to gently toss the rounds, ensuring each piece is evenly coated on all sides with the oil and herb mixture. Let the eggplant marinate for at least 15-20 minutes at room temperature to allow the flavors to penetrate. For even more flavor, you can marinate it in the refrigerator for up to 2 hours.

Step 6: Preheat the Grill
Preheat your gas or charcoal grill to medium-high heat, around 400-450°F (200-230°C). A hot grill is essential for creating those beautiful sear marks and cooking the eggplant quickly. Clean the grill grates with a grill brush to prevent sticking. Once hot, you can lightly oil the grates with a paper towel dipped in a high-smoke-point oil as an extra precaution.

Step 7: Grill the Eggplant Rounds
Place the marinated eggplant rounds directly on the hot grill grates in a single layer. Be careful not to overcrowd the grill, as this can lower the temperature and cause the eggplant to steam. Grill for about 4-6 minutes per side. The exact time will depend on the thickness of your slices and the heat of your grill. You are looking for deep, caramelized grill marks and for the eggplant to become tender and creamy on the inside. You can test for doneness by piercing a slice with a fork; it should go in with very little resistance.

Step 8: Garnish and Serve
Once cooked, use tongs to carefully remove the eggplant rounds from the grill and arrange them on a serving platter. Garnish generously with the chopped fresh parsley or basil. Serve immediately with lemon wedges on the side for squeezing over the top.