Preheat the oven to 400°F to 425°F
Wash and dry the eggplant
Trim off the stem
Slice the eggplant into rounds, halves, or cubes
Line a baking sheet with parchment paper or lightly oil it
Arrange the eggplant in a single layer
Brush or toss with olive oil
Sprinkle with salt and any desired seasonings
Roast for 20 to 30 minutes, flipping halfway through
Cook until tender and browned
Remove from the oven and serve immediately