• 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 and ¼ 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.
  

For the seasoning

• 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.
  
• Drizzle with seasoning while they are still hot. Ideally set aside 15 minutes before serving, to allow the condiment to infuse the eggplants.