Set a large colander in the sink. Place the rounds of eggplant into the colander. Sprinkle the tablespoon of salt over the eggplant and toss with your hands to evenly coat each slice in the salt. Let the eggplant rest for 20 minutes.

Place a baking sheet on the counter and line it with a clean kitchen towel.

The eggplant should have let off quite a bit of moisture. Rinse the eggplant thoroughly, tossing the slices with your hands to get all of the excess salt off. Then, transfer the rinsed eggplant slices to the baking sheet lined with the clean kitchen towel. Pat them dry and then remove the towel, leaving just the dry eggplant slices on the baking sheet.

Preheat your grill to high.

Evenly spray both sides of the eggplant with the oil. Season the slices with paprika, garlic powder, onion powder, and pepper on both sides. You can sprinkle some salt here, but I generally find it unnecessary.

Place the eggplant slices on the grill. Cook until char marks appear on the undersides, about 3 minutes. Using tongs, flip the eggplant slices over. Continue to cook until char marks appear on the other side and eggplant has softened, about another 3 minutes. Brush the eggplant slices with barbecue sauce and flip over to caramelize. Repeat this step on the flip sides of the eggplant slices.

Serve the eggplant slices immediately with chopped herbs on top if you wish.