Cut the eggplant into 1/2inch thick slices (either diagonal or crosswise). Make sure to leave on the skin as this helps the eggplant to retain its shape during cooking and develop a crispy crust.
Line eggplant in a single layer on a baking sheet. Generously salt each slice on both sides and set aside for at least 15 minutes to draw out the moisture.
Preheat the grill to medium heat. Wipe each of the slices with a paper towel or cloth to remove the excess salt and moisture.
In a medium-sized bowl, combine the garlic-herb sauce ingredients. Coat each slice of eggplant in the sauce by placing it in the dish and flipping over so each side is coated thoroughly.
Grill the eggplant for 6-8 minutes per side, or until they are golden and/or have grill marks. Once the eggplant is cooked, remove it from the grill and drizzle any remaining garlic and herb sauce on the eggplant.
Garnish with fresh chopped parsley and enjoy!