Wash and pat dry the eggplant, then cut into rounds that are between ¼ inch to ½ inch thick (1 cm)

Place all the slices in a single layer and sprinkle with sea salt on both sides, transfer into a colander and let them sit for 30 minutes

Meanwhile, roughly chop 6 cloves garlic and add into a mortar, along with ¼ cup finely chopped parsley and a pinch of sea salt, using a pestle, pound down until you form a paste like texture

After 30 minutes, transfer the slices of eggplant over some paper towels, all in a single layer, pat completely dry and season with black pepper just on one side

Heat a large nonstick grill pan or fry with a medium-high heat

After 4 minutes and the pan is hot, drizzle in 1 tbsp (15 ml) extra virgin olive and add the slices of eggplant, in a single layer, so cook in batches, cook for 2 ½ to 3 minutes per side, then transfer into a serving dish, do this until all the eggplant is done

Using the same pan, lower to a low heat, add in 1 tbsp (15 ml) extra virgin olive oil and the garlic mixture, mix continuously for 30 seconds, then remove from the heat

Spread the garlic mixture over the slices of eggplant, then sprinkle with a kiss of sweet smoked Spanish paprika, enjoy!