In a bowl, add the cut eggplant. Sprinkle with salt and pepper and toss.
Add the dried thyme, oregano, garlic, balsamic, and olive oil. Toss well with your hands, making sure all the eggplant is coated in the liquid from the bottom of the bowl. Let marinate for 10 minutes, toss around eggplant after 5 minutes of marinating.
Heat the grill to medium heat.
Once the grill is hot, put the eggplant on skin side down. Keep the bowl with the marinade because the finished eggplant are going back in the same bowl. They should be cut thick enough so that they stand up on the skin easily. Flip the eggplant every 3 minutes or so until every side has touched the grill.
The key is to keep grilling the eggplant until they are practically falling apart when you pick them up. If they aren't soft, the middle isn't fully cooked through. They will get black and charred, and this is what you are looking for.
Once the eggplant is falling apart, transfer them back to the marinade. Let them cool for 5 minutes and soak up more marinade, and serve.
