Prepare the Aubergines: Place the sliced aubergine rounds in a single layer on a baking sheet or large platter. Sprinkle generously with about 1 teaspoon of salt on both sides. Let them sit for 15 minutes. This step draws out excess moisture and bitterness, resulting in more tender and less oily aubergines when cooked.

Pat Dry: After 15 minutes, use paper towels to thoroughly pat dry both sides of the aubergine slices. Squeeze gently to remove as much liquid as possible. Discard the collected liquid.

Sauté Aubergines: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add a single layer of aubergine slices (do not overcrowd the pan; cook in batches if necessary). Sauté for 3-5 minutes per side, until golden brown, tender, and slightly caramelized. Remove cooked aubergine slices from the pan and set aside on a plate.

Continue Sautéing: Add the remaining 2 tablespoons of olive oil to the skillet as needed, and continue sautéing the remaining aubergine slices until all are cooked through and tender. Add more oil if the pan becomes too dry.

Add Garlic and Seasoning: Once all aubergines are cooked, return them all to the skillet. Reduce heat to medium-low. Add the minced garlic and red pepper flakes (if using) to the pan, scattering them over the aubergines. Sauté for another 1-2 minutes, stirring gently, until the garlic is fragrant but not browned. Be careful not to burn the garlic.

Season and Garnish: Season the aubergines with black pepper to taste. If desired, drizzle with lemon juice for a bright finish. Stir in the fresh chopped parsley. Serve immediately.