Slice eggplant, salt, and leave to “sweat out” the bitterness. After 20 minutes, pat dry and dip into the mixture below:
Mix olive oil and balsamic vinegar, add parsley (or my preference-cilantro/coriander/cuzbara), basil and oregano, all to taste–you can add other herbs of your liking. The original recipe calls for more olive oil than vinegar–what I suggest is just a tsp. of olive oil, but then spray the eggplant slices with oil spray, after arranging them on an oil-sprayed baking sheet, and bake at 180 f, (360 c)
I’ve started growing my own herbs in windowboxes, and after soaking and rinsing them off thoroughly, I dried with paper towels and then ground in the food processor a mixture of basil, oregano and cilantro (coriander/cuzbara–a rose by any other name). I had already started the eggplant slices baking on the first side, so when I sprayed that side and spread on the fresh herbs, I turned the slices over, so the herbs would not get dried out and burn, and continued baking on the other side till done. They were so flavorful! Enjoy!
p.s. I tried this using dried herbs this past Shabbos (winter), and just sprinkled them on top–no fear of drying out as they are already dry, then sprayed with some more oil spray and baked. They were delicious this way, as well.