Place eggplant slices on a sheet pan coated with nonstick spray.

Place sheet pan in the oven and roast rotating the pan and flipping the eggplant until browned and softened, about 5 minutes.

Remove from the oven and set aside.

In a small bowl place all the remaining ingredients and whisk to combine.

Shingle cooled eggplant on a serving platter and drizzle with the marinade. Lift the slices up slightly so the marinade is distributed evenly over the platter.

Allow to set for 30 minutes to 1 hour at room temperature for the flavors to infuse.