Sprinkle eggplant with salt and drain in a colander for 30 minutes.
Preheat oven to 450F. Lightly coat 2 baking sheets with nonstick cooking spray.
Rinse the eggplant under cold water and pat dry. Arrange in a single layer on the prepared baking sheets. Bake for 20 minutes, turn the eggplant over and bake for 5 minutes longer, or until golden brown and tender.
Stir together oil, vinegar, mint, oregano and garlic in a small bowl. Season the eggplant with pepper and brush tops with the oil mixture. Serve at room temperature.
Make Ahead Tip: Store, covered, in the refrigerator for up to 8 hours. Bring to room temperature before serving.
Per serving: 53 calories; 3 g fat(0 g sat); 3 g fiber;
8 g carbohydrates; 1 g protein;
26 mcg folate; 0 mg cholesterol;
4 g sugars; g added sugars; 66 IU vitamin A;
3 mg vitamin C; 15 mg calcium; 0 mg iron;
778 mg sodium; 281 mg potassium