Here is an easy tip when marinating eggplant!
Cut up the eggplant anyway you wish (below, I cut the eggplant in half length ways and then sliced them into arches).
Place them into a large zip lock freezer bag adding garlic, dried herbs of your choice, I used oregano and olive oil.
There is no need to measure the quantities, it depends on your liking of garlic and herbs and add enough oil so that it will coat all the slices evenly.
Seal the bag and start tossing it until you feeling the eggplant is completely covered in an array of herbs, garlic and oil.
You can either refrigerate for a couple of hours or cook them straight away!