Preheat your oven to 400°F (200°C).
In a large bowl, combine the sliced eggplants, olive oil, salt, black pepper, garlic powder, oregano, and smoked paprika. Toss until the eggplant slices are evenly coated.
Arrange the eggplant slices in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the eggplants are tender and golden brown.
In the last 5 minutes of roasting, add the halved cherry tomatoes to the baking sheet.
Remove from the oven and sprinkle with crumbled feta cheese and chopped parsley before serving.
