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Preheat broiler and place an oven rack about 6'' from the top.
Slice eggplant into 3'' long and ¼'' thick slices.
Spread eggplant in one layer onto baking sheet lined with foil.
Season with ½ teaspoon kosher salt and let sit for at least 10 minutes, up to 30.
Place olive oil and minced/crushed garlic in a tiny bowl.
Pat eggplant dry with a paper towel or clean tea towel.
Using a brush or a spoon, brush garlic oil onto eggplant, ensuring to do both sides.
Broil eggplant on top rack (6'' from top) until just charred on the top, about 3-6 minutes per side.
Once charred, flip each eggplant slice and broil the other side until charred, about 3-6 minutes.
Serve immediately. Store in airtight container in the fridge for a few days.