Slice the eggplants into rounds about ¾ inch thick and arrange them in a colander. Sprinkle kosher salt generously over the slices and let sit for 30 minutes.

After 30 minutes, rinse the salted eggplant slices thoroughly under cold water. Pat them dry gently with a clean towel.

In a mixing bowl, combine extra virgin olive oil, grated garlic, red wine vinegar, red pepper flakes, and black pepper. Whisk until well blended.

Add the dried eggplant slices to the bowl with the marinade, ensuring each slice is coated. Let sit for at least 15 minutes.

Preheat the grill to medium-high heat, about 400°F (200°C). Brush the grill grates with additional olive oil to prevent sticking.

Place the marinated eggplant slices on the grill and cook for about 5-7 minutes on each side until tender.

Remove the grilled marinated eggplant and let rest for a few moments. Serve warm, garnished with fresh herbs.