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Place the sliced eggplant on a kitchen towel or paper towel. Sprinkle the kosher salt over the surface. Let the eggplant rest for at least 30 minutes, or up to one hour. The salt will draw the liquid out of the eggplant and prevent the grilled eggplant from being soggy.
After the eggplant has rested. Use a paper towel to wipe off the salt and water. Place the eggplant onto a plate.
Preheat the grill over medium heat until hot.
Brush 1 tablespoon of the olive oil onto the top sides of the eggplant slices.
Add the remaining 2 tablespoons of olive oil, minced garlic, and Aleppo pepper to a small bowl. Stir well to combine.
Place the eggplant slices, olive oil side down, onto the grill. Grill for 5 minutes.
Brush the tops with the olive oil and Aleppo pepper mixture, and flip. Brush the newly exposed tops with more olive oil and Aleppo pepper mixture. Grill another 5 minutes until the eggplant is tender throughout and has grill marks on both sides.
Transfer the eggplant to a plate.
Garnish the grilled eggplant with a squeeze of fresh lemon juice, chopped mint, and parsley. Serve hot.