Preheat the oven to 475 degrees.
Add the eggplant to a 13x18 inch baking sheet. Drizzle with oil and add the salt and minced garlic.
Roast in the oven until the eggplant are fork tender and are golden brown, about 40-45 minutes tossing every 15 minutes or so.
Remove the pan from the oven and add the mint. Transfer to a plate and add the balsamic vinegar as desired. (Nonna uses about 2 tablespoons)