Chopped fresh basil or parsleyoptional, for serving
Preheat the grill to medium high (400 to 450 degrees F). Make sure the grates are brushed clean.
Trim off the ends of the eggplant and cut crosswise into 1/2-inch rounds. Spread in a single layer on a rimmed baking sheet or similar platter you can carry easily to the grill.
In a small bowl or liquid measuring cup, whisk together the oil, garlic, oregano, salt and pepper. Brush evenly over both sides of the eggplant.
Brush the seasoning evenly over the eggplant.
Flip the eggplant and brush the seasoning evenly over the other side.
Grill the eggplant for 8 to 10 minutes with the lid closed, flipping it 5 minutes into the cook time. It should have nice grill marks on both sides. Transfer to a platter. Serve hot with a sprinkle of fresh herbs and additional salt to taste.
TO STORE: Refrigerate leftover grilled eggplant slices for up to 5 days.
TO REHEAT: Rewarm leftovers in a 350 degree F oven until heated through, about 5 minutes.
TO FREEZE: I do not recommend freezing grilled eggplant, as it will become mushy once thawed.