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Line 2 baking sheets with paper towels; arrange
the eggplant slices on top of the paper towels and
sprinkle with salt on both sides.
Let sit for 20 minutes, or until you can see water
beads on the surface of the eggplant slices.
Preheat the grill.
Wipe down each eggplant slice with paper towels.
Brush eggplant slices with olive oil on both
sides.
Lightly season with salt and fresh ground pepper.
Grill the eggplant slices for about 4 to 5 minutes
per side, or until grill marks form and eggplant
is tender.
Remove from grill and transfer to a platter; set
aside.
In a mixing bowl, combine remaining olive oil,
lemon juice, vinegar, garlic, and chopped fresh
herbs. Taste the dressing for salt and pepper, and
adjust.
Drizzle eggplant slices with the prepared garlic
dressing.
Top with feta cheese, if desired.
Serve.
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