I had to small eggplants to use, so I went looking online for ideas and came across this.
Preheat the oven to broil.
Slice eggplant, sprinkle with kosher salt in a colander and let sit in the sink for about 30 minutes- this takes any bitterness and moisture. Rinse, drain, and pat dry.
On a foil lined baking sheet sprinkle liberally with olive oil, salt and pepper. Place eggplant slices on baking sheet and turn eggplant to coat both sides with the olive oil. Sprinkle with more salt and pepper if desired.
Broil until browned, about 8-10 minutes depending how thinly you sliced them. Turning once after one side is browned. Watch carefully, because they can go from a beautiful brown to charcoal color within a minute.
Drizzle with lemon juice, or your favorite vinegar and good quality olive oil and feta cheese. I sprinkled on some Za'atar spice too.
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