Wash and slice the eggplant: Rinse the eggplant under cold water. Cut the eggplant into thin, even slices (about 1/2 inch thick) or cubes, depending on your preference. If the eggplant has a lot of seeds, you can sprinkle it with salt and let it sit for about 15 minutes to draw out excess moisture. Pat the eggplant dry with a paper towel before cooking.

In a large pan, heat 2 tablespoons of olive oil over medium heat.

Once the oil is hot, add the eggplant slices or cubes in a single layer. Cook the eggplant until golden brown on both sides, about 3-4 minutes per side. If the eggplant absorbs the oil quickly, add a bit more oil as needed.

Remove the eggplant from the pan once it’s softened and browned, and set it aside.

In the same pan, add the remaining 1 tablespoon of olive oil.

Add the minced garlic to the pan and sauté it for about 30 seconds, just until fragrant. Be careful not to let the garlic burn, as it can become bitter.

Stir in the hot pepper flakes, adjusting the amount to your desired spice level.

Season with salt and black pepper to taste.

Return the sautéed eggplant to the pan and toss it in the garlic and pepper mixture, ensuring the eggplant is evenly coated with the seasoning.

Turn off the heat and sprinkle the dish with freshly chopped parsley. The parsley will add a bright, fresh flavor that complements the richness of the eggplant.

Serve the eggplant immediately as a side dish, or you can pair it with rice, couscous, or crusty bread for a light meal.