1. Slice the eggplant into ¾-inch thick rounds or ¼-inch thick slices as preferred. If using larger eggplants, salt the slices generously and let them rest for about 15 minutes to draw out moisture and reduce bitterness. Wipe off excess salt and moisture with a paper towel. Skip this step for smaller eggplants if desired.
2. Preheat the grill or grill pan to medium or medium-high heat.
3. In a bowl, mix olive oil, minced garlic, herbs or seasoning, salt, and pepper. Brush or toss the eggplant slices with oil mixture, ensuring both sides are coated.
4. Place eggplant slices on the grill, cooking for about 4 to 6 minutes per side, until tender with grill marks and slightly charred edges.
5. Once grilled, optionally toss the eggplant back in the herb and garlic oil mixture for extra flavor. Serve warm or at room temperature.