Preheat oven to 430°F or 220°C. Line a baking sheet with parchment paper.Wash and dry 2 medium eggplants, remove the stems, and cut them into ⅓ inch (1 cm) discs.
Arrange the discs on the baking sheet, brush them with 1 tablespoon extra virgin olive oil, and season with ⅓ teaspoon salt and¼ teaspoon black pepper.
Roast 20 minutes, turn and roast 10 more minutes, then transfer onto a serving platter. Eggplant discs should be golden, slightly browned, and tender, but not dry.
Drizzle with seasoningwhile they are still hot. Ideally set aside 15 minutes before serving, to allow the condiment to infuse the eggplants.
For the seasoning
Do this while the eggplants bake. To a small bowl add, 3 tablespoons extra virgin olive oil, 1 tablespoon red wine vinegar, 1 clove garlic (minced), ¼ cup parsley (chopped), ¼ teaspoons dried oregano, ⅛ teaspoon red pepper flakes, and ¼ teaspoon salt.Stir well and set aside.