Cut the eggplants into ¼ inch slices (or to your desired thickness) then sprinkle some salt on each slice. Set aside for about 15 minutes to remove extra moisture and bitterness. Brush each slice with a paper towel to remove the salt and moisture.

Preheat your barbecue to medium heat.

Take a large dish, mix together the olive oil, crushed garlic, chopped parsley, chopped oregano, salt and pepper. Put each eggplant slice in the dish, flipping it to cover both sides with oil and seasoning.

Grill your eggplant slices for about 6 minutes each side. The slices should turn golden brown and have beautiful grill marks.

Once the eggplant slices are cooked. Remove from the grill and place again in the oil, herb and garlic mixture. Flip to coat both sides then place in a serving plate or platter.