Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
Step 2: Wash and dry your eggplant. Trim off the stem and blossom end. Cut the eggplant into roughly 1-inch cubes. Try to keep them uniform in size so they cook evenly.
Step 3: In a large bowl, combine the cubed eggplant, olive oil, dried oregano, dried basil, garlic powder, salt, and freshly ground black pepper. Toss everything together really well, ensuring every piece of eggplant is coated.
Step 4: Spread the seasoned eggplant in a single layer on the prepared baking sheet. It’s crucial not to overcrowd the pan. If the eggplant is too crowded, it will steam instead of roast, leading to a softer, less caramelized texture. If necessary, use two baking sheets.
Step 5: Roast for 25-30 minutes, or until the eggplant is tender and beautifully caramelized, turning halfway through. The edges should be slightly browned and crispy. Pierce a piece with a fork; it should slide in easily.
Step 6: Once roasted, transfer the eggplant to a serving dish. If desired, sprinkle with crumbled feta cheese or grated Parmesan, and a handful of fresh chopped parsley or basil for a pop of color and freshness. Serve immediately.