Place the diced eggplant in a colander, sprinkle generously with salt, and let drain for 30 minutes. Rinse the eggplant and wipe dry. Pour the broth into a saucepan and bring to a simmer; adjust the heat to maintain a gentle simmer.
Warm the olive oil in a large, wide nonstick sauté pan over medium heat. Add the eggplant and cook until softened, about 8 minutes. Add the garlic and parsl