Preheat oven to 450 degrees Fahrenheit.

Brush eggplant with olive oil, sprinkle with salt and pepper, and place slices directly onto the rack in your oven using two racks. Cover the bottom rack with foil and place eggplant on the top one. Otherwise, place an oven liner on the lower rack to catch drips. Let eggplant grill for about 10 minutes, turning slices over halfway through cooking.

Meanwhile, combine all the ingredients for the dressing in a bowl.

When eggplant is done, cool to room temperature and mix with tomatoes and capers. Toss with dressing, sprinkle with feta cheese on top, and garnish with Italian parsley.