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Reserve some parsley leaves for garnish and finely chop the rest of it. Combine all ingredients except for the eggplant in a large bowl. Whisk well and set marinade aside.
Wash eggplant and trim stem end off. Slice lengthwise into long, thin strips, about ¼" thick each. Add aubergine slices to the marinade and toss well. Let sit to marinate for at least 15 minutes or up to 4 hours.
Preheat your grill to medium high heat. Once preheated, place eggplant slices on the hot grill in a single layer. (No additional oil is needed.) Grill until there are dark grill marks and the eggplant is starting to soften. Flip and repeat on the other side. Approximately 4-5 minutes per side.Remove from heat and serve warm or at room temperature.