GRILLED EGGPLANT

3 pounds eggplant, cut into 1/2-inch slices
3 tablespoons coarse salt, plus more for serving
1/3 cup extra-virgin olive oil
Freshly ground pepper

Sprinkle eggplant slices with salt on both sides. Place in a colander set over a bowl; let stand 1 hour to drain. Discard liquid; rinse eggplant slices under cold running water. Place on several layers of paper towels, and press out water.

Preheat a grill or grill pan over medium-high heat.

Generously brush both sides of eggplant slices with oil; sprinkle with pepper. Place on grill, and cook until browned, 5 to 6 minutes. Flip eggplant slices, and cook until browned on bottom.

Serve hot, drizzled with olive oil and sprinkled with salt and pepper.

Servings: 6
Source: Martha Stewart Living