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Preheat your oven to 200°C (390°F).
Slice the eggplants into thick rounds or lengthwise slices.
Arrange the slices on a baking tray lined with parchment paper.
Brush both sides generously with olive oil and sprinkle with salt.
Roast the eggplants for about 25–30 minutes, turning halfway through, until golden and tender.
Remove from the oven and transfer to a serving dish.
In a small bowl, mix the minced garlic with lemon juice and a little olive oil.
Drizzle the garlic-lemon mixture over the warm eggplants.
Garnish with fresh parsley if desired. Serve warm or at room temperature.
Serving and storage tips:
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