Sprinkle some salt and pepper, drizzle 4 tablespoons of olive oil and sprinkle with half of the parsley and oregano and the garlic clove. Spread mixture so that the the whole eggplant is covered with the mixture.
Place in a small pan or ovenproof dish with cut side down. Cover and and marinate for 2 hours, outside of the refrigerator.
Preheat oven at 350 degrees F (180 C).
Add 1-2 tablespoons of olive oil and cover the dish with aluminum foil and roast for 45 minutes.
Uncover dish, add the lemon juice and turn eggplants over and roast for another 15 minutes.
