over. cook until tender, about 3 minutes more. remove the eggplant from the grill.
pour the vinegar into a shallow bowl. while still hot, dip each eggplant slice into the vinegar and set it aside on a plate. continue grilling and dipping the eggplant until all the slices are cooked and seasoned.
spoon 2 tablespoons of the parsley mixture onto a platter and spread it evenly with the back of a spoon. arrange half of the grilled eggplant on the parsley in a single layer. smear each slice of eggplant with more parsley. place a second layer of eggplant on top and spread the remaining parsley on it. cover the dish with 