Twice Cooked Eggplant with Sherry Vinegar and Paprika

Ingredients

• 2 medium eggplants (about 2 1/2 lbs.), trimmed and cut crosswise into 1/2-inch rounds
• 2 tbsp. kosher salt
• 1⁄2 cup olive oil
• 1 cup finely chopped red bell pepper
• 1⁄4 cup sherry vinegar
• 1 tsp. sweet paprika
• 1⁄2 cup roughly chopped flat-leaf parsley
• 1 tbsp. fresh lemon juice

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