Slice eggplant lengthwise, salt and place on a paper towel for 10 minutes to drain excess moisture. Pat dry when done.

Preheat a barbecue or grill pan on medium heat.

Combine the olive oil, garlic, Italian seasoning, salt and pepper in a bowl.

Coat each eggplant slice in olive oil mixture on both sides.

Grill for 5 minutes per side until golden with grill marks.

Spoon additional olive oil mixture over slices and enjoy!