Cut eggplant into thick slices and sprinkle them with salt and let them sit for a few minutes while you get organized. Put eggplant on roasting pan and toss with some olive oil and seasonings. Roast at 450 degrees for about 10 minutes, turning once or twice. Serve with heated marina sauce and parmesan and/or mozerella cheese. Don’t over do the toppings. Let the roasted eggplant be the star. I also add red pepper flakes.