Cut eggplant in half and then slice into 1/4 inch slices.
Sprinkle eggplant slices with salt and let stand in a colander for 30 minutes to dry.
Give the slices a quick rinse to remove salt and pat them dry with paper towel.
In a small bowl, combine olive oil, garlic, balsamic vinegar, salt, and pepper.
Place eggplant slices in marinade, cover, and refrigerate for at least 15 minutes.
Heat a grill or grill pan to medium-high and grill for 2 to 3 minutes per side.
Remove from grill and brush with any remaining marinade.
Servings 0