Combine the olive oil, garlic, salt, and pepper in a medium bowl and stir. Let sit to infuse the olive oil with the flavors.
Wash and dry the eggplants, cut off the ends, and peel them a little bit, to your preference. (I like to eat the cooked peel, but too much is too tough, and the dark color looks so pretty when serving). Slice thinly lengthwise, making at least 4 slices from each eggplant. Heat an outdoor grill or use a grill pan on the stove pan.
Dip the eggplant slices in the olive oil mixture, covering both sides, and place on the hot grill. You can also brush the olive oil mixture onto the slices (both sides) before placing on the grill. To get the beautiful grill lines, avoid moving the eggplant until ready to turn. Let cook for a couple of minutes until the top looks and feels as if it's softening. Then turn to grill the other side. The slices are done when they are quite soft.
Serve immediately, with added salt and pepper to taste, or store in the refrigerator for up to a few days. Serve on a plate or in a bowl, and garnish with chopped parsley if desired (but certainly not necessary for taste).
This serves 4 as part of a group of salads as a first course or 2 as a side dish with an entrée.