I found a simpler version online a few years ago, and have been making it at least once a week ever since. I settled on this version after many small tweaks.
Preheat oven to 450 F. Place eggplant rounds on a baking sheet and brush with half the olive oil. Turn the rounds over and make 3-4 cuts down into each round. Push a few of the thin slices of garlic into each cut. Brush each round with the rest of the olive oil, and sprinkle with Vulcan's Fire Salt, garlic powder, black pepper and oregano. Bake for 25 minutes, until eggplant flesh is starting to turn golden brown. Spread chopped roasted garlic over the top of the eggplant rounds. Bake for an additional 10 minutes, until eggplant is very soft and roasted garlic is getting crispy.
When making the cuts down into each round, It's OK to cut into the skin a bit, it helps when inserting the garlic.
It's easier to get the garlic in the rounds if you can bend each piece a little, making the cuts wider, giving you more space for garlic.
You can eliminate the roasted garlic, but in my opinion, it's what makes this recipe really shine.
This recipe was provided by Kobe S from Taos