Slice eggplant into 1/2 inch thick rounds.
Sprinkle kosher salt on the eggplant,
place in a colander and allow to drain for an hour.
Place on a baking tray and roast at 400F until golden brown.
Chop tomato 🍅 and parsley 🌿 and just before serving sprinkle with kosher salt, pepper, juice of 1 fresh lemon 🍋 and olive oil.