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Preheat oven to 200°C (390°F).
Wash the eggplants and cut them into 1 cm thick slices or rounds.
Place the slices on a parchment-lined baking tray. Lightly salt both sides and let them sit for 10 minutes to draw out excess moisture, then pat dry with a paper towel.
Sprinkle smoked paprika, garlic powder, and black pepper evenly over the eggplant slices. Spray lightly with olive oil if desired.
Bake in the oven for 20–25 minutes, flipping halfway, until tender and slightly golden.
Meanwhile, chop the tomato and season with a pinch of salt.
Once the eggplant is done, top with fresh tomato and optional herbs. Serve warm.
Serving and Storage Tips:
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