Spread eggplant slices on a kitchen towel or paper towels and season with salt; let drain 15 minutes.
Preheat oven to 425ºF with 2 racks in the upper and lower third of oven.
In small pot over medium heat, heat EVOO, about 1 cup, with 1 clove crushed garlic and 2 sprigs of rosemary. When garlic bubbles, turn off heat and let stand 5-10 minutes.
Brush eggplant lightly with EVOO infused with garlic and rosemary, and arrange on 2 large nonstick baking sheets. Reserve the remaining oil. Bake eggplant 10-12 minutes then turn eggplant and switch the baking racks and roast 12-15 minutes more until golden but not dry. Remove to a plate and cool to handle.