Build a hot fire in a grill or preheat a gas grill to 400°F. Rub the grill grate with 1 tsp. of the olive oil.
Cut the eggplants lengthwise into slices 1⁄2 inch thick. Brush both sides with olive oil and season with the salt and pepper. Grill the eggplant until golden brown and crisp, 6 to 7 minutes. Turn and grill until golden brown and crisp on the other side, about 4 minutes more. Transfer the eggplant to a platter and set aside.
Put the remaining olive oil in a shallow baking dish and add the parsley, thyme, vinegar and garlic. Add the warm eggplant slices and let stand for 1 hour, then turn and let stand for 1 hour more. Serve immediately, or cover and refrigerate for up to 1 week. Serve at room temperature. Serves 4.
Adapted from New Healthy Kitchen Series, Starters, by Georgeanne Brennan (Simon & Schuster, 2006).
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