Slice eggplant into 1/2 inch thick rounds. Lay them on a baking sheet and sprinkle with the 1 tsp of salt. Allow them to sit for 30-45 minutes to release their excess moisture and bitterness. Dab with a paper towel to remove excess moisture and salt.
While eggplant is sweating, add sauce ingredients in a blender and pulse to liquify.
When eggplant has finished, drizzle with olive oil and top with a spoonful of the red pepper sauce.
Cook in oven for approximately 25 minutes.
Top with feta cheese and extra parsley, if desired.