Cut eggplant into large cubes. Place in a bowl with garlic, drizzle with oil, salt and pepper.
Toss well, spread on tray. Place under the broiler for 2-3 minutes at a time, turning after each time until the eggplant is a deep golden brown and tender (make sure to keep your eye on them so they do not burn).
Once done adjust the seasoning with salt, toss with parsley and drizzle a little oil if needed before serving.