The Hopvine Bar in Seattle does a mean roasted eggplant.  These are great on pizzas, salads, appetizers and sandwiches.

1 medium eggplant, peeled, sliced 1/8″ thick
1/3c olive oil
3T red wine or sherry vinegar
1T balsamic vinegar
2 cloves garlic, minced
1/4t fennel seeds
1/2t rosemary, minced
1T basil or 1/2t dried basil
1/2t dried oregano or 1t fresh oregano
1/4t salt
pepper to taste

Combine all ingredient except eggplant in a Ziploc bag or other air tight container and shake to combine.  Add eggplant slices and marinate for at least 1 hour.  Preheat oven to 400 F.  Arrange eggplant slices on a baking sheet in a single layer and bake for 16 minutes, removing pan halfway through baking process and flipping over the eggplant slices.