Preheat your oven to 400°F (200°C). This high temperature will help to caramelize the eggplant, enhancing its flavor.

Wash the eggplants thoroughly under running water. Cut off the tops and slice them in half lengthwise. This allows for even cooking and better absorption of flavors.

Sprinkle the cut sides with salt and let them sit for about 10-15 minutes. This step helps to draw out excess moisture and bitterness from the eggplants.

After 15 minutes, rinse the eggplants under cold water to remove the salt and pat them dry with a paper towel.

In a mixing bowl, combine the olive oil, minced garlic, dried oregano, and dried thyme. This mixture will infuse the eggplants with aromatic flavors.

Brush the cut sides of the eggplants generously with the olive oil mixture. Ensure they are well-coated for maximum flavor.

Place the eggplants cut side down on a baking sheet lined with parchment paper. This helps prevent sticking and makes for easy cleanup.

Roast in the preheated oven for 25-30 minutes, or until the eggplants are tender and golden brown. You can check for doneness by inserting a fork; it should slide in easily.

Once roasted, remove the eggplants from the oven and let them cool slightly. Drizzle with balsamic vinegar if using, and sprinkle with fresh parsley for a pop of color and freshness.

Serve warm as a side dish or over a bed of quinoa or couscous for a hearty vegetarian main course.