Sprinkle the eggplant slices with salt and drain in a colander for 30 minutes.
Rinse and pat dry.
Combine the remaining ingredients in a large non-reactive bowl and add the eggplant slices, tossing to coat well.
Marinate refrigerated for 4 hours or overnight.
Grill over moderate heat for 5 minutes on each side.
Calories: 427kcal | Carbohydrates: 40g | Protein: 0.3g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Sodium: 6mg | Potassium: 66mg | Fiber: 0.1g | Sugar: 39g