Wash and trim the eggplant, then cut into slices 1/3 inch/ 1cm thick. Sprinkle them with salt and place in a strainer to drain for 1 hour.
Preheat the oven to 400degrees F/ 200degrees C. Meanwhile peel and quarter the tomatoes, remove the seeds, and finely dice the flesh. Peel the garlic and finely chop it, along with parsley. Add this mixture to the tomatoes, then add salt and pepper. Stir in 2 tablespoons of the olive oil and let marinate.
Lightly oil a baking sheet. Pat the eggplant slices dry with paper towels and arrange them next to each other on the baking sheet. Drizzle over the remaining oil, then roast them in the oven for 5 minutes on each side. Brush the eggplant slices with the tomato mixture and serve.