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Cut the eggplants into slices or cubes.
Sprinkle salt over the eggplant pieces and let them drain for 10-15 minutes to remove any bitterness. Afterward, rinse and pat them dry.
Preheat your oven to 400°F (200°C).
In a bowl, mix the eggplant pieces with minced garlic, olive oil, salt, and pepper.
Spread the seasoned eggplant pieces on a baking sheet in a single layer.
Bake in the preheated oven for 25-30 minutes or until the eggplants are golden brown and tender, turning them halfway through for even cooking.
While the eggplants are baking, melt 20g of butter.
Once the eggplants are done, transfer them to a serving dish, drizzle with melted butter and additional olive oil, and sprinkle with fresh parsley.
Cover and leave the eggplants to infuse for 20 minutes.
Let the eggplants cool slightly before serving.
Enjoy your delicious baked eggplant!