Mediterranean Lemon Garlic Roasted Eggplant

2 medium eggplants, sliced into ½-inch rounds or half-moons3 tbsp olive oil4 garlic cloves, mincedJuice of 1 lemon (about 2 tbsp)1 tsp lemon zest1 tsp dried oregano½ tsp salt (or to taste)¼ tsp ground black pepperOptional: fresh parsley or mint for garnish🍽️ ServingsServes: 4Serving Size: About 1 cupPreheat oven to 425°F (220°C). Line a baking sheet with parchment paper.Prep eggplant: Place sliced eggplants in a large bowl. Sprinkle with salt and let sit for 10–15 minutes. This helps draw out moisture and bitterness. Pat dry with paper towels.Make marinade: In a small bowl, mix olive oil, garlic, lemon juice, lemon zest, oregano, salt, and pepper.Toss & coat: Pour the marinade over the eggplant and toss until all pieces are evenly coated.Arrange & roast: Spread eggplant slices in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and tender.Garnish & serve: Sprinkle with chopped parsley or mint and an extra squeeze of lemon juice before serving.💡 TipsSalting the eggplant improves texture and reduces bitterness.For extra flavor, add a pinch of chili flakes or cumin to the marinade.Serving ideas: over couscous, in a pita with hummus, or on a grain bowl.Make it ahead: Can be roasted in advance and served cold or reheated.