Place on top of paper towels and sprinkle with the kosher salt on both sides. Let sit for 10 minutes.
Remove the slices from the paper towels and brush off the salt.
Preheat your grill to medium high.
Brush the top sides of the slices with the olive oil and sprinkle them liberally with Greek seasoning. Sprinkle with additional salt if desired.
Place the slices oiled side down on your preheated grill.
Brush the tops with olive oil and sprinkle on more seasoning, now you have seasoned both sides.
Cook on the one side for 2-3 minutes, then flip and sear the other side. Cook until the eggplant is very soft and tender.
Remove and plates. Sprinkle the feta cheese and the parsley on top then serve.
These can also be baked on a baking sheet in the oven if you can't grill them, simply season both sides and place on the baking sheet, cooking at 350 °F until done.
Notes
The parsley is not only for garnish, it adds a lovely fresh taste to the eggplant