Pan-Fried Eggplant

Ingredients

Wash the eggplants and trim off the ends.
Cut them in half lengthwise, then halve each piece lengthwise again to create quarters. Cut these into large cubes, approximately 2 cm (¾ inch) in size.
In a large skillet, add a drizzle of extra virgin olive oil and the garlic clove. Heat over medium heat, then add the eggplant cubes.
Season with salt and cook over medium-high heat for a few minutes. Using kitchen tongs, turn the cubes; you will notice the eggplant absorbs the oil quickly, so add a splash more oil as needed.
As the eggplant softens, you can toss or stir them freely without needing tongs.
After about 15 minutes, the eggplant will be tender and nicely golden brown. Remove and discard the garlic clove, then season with chopped parsley and dried chili flakes.
Toss the eggplant to distribute the seasonings, transfer to a serving platter, and serve warm.