Oregano-scented Grilled Eggplant

4 small (about 8 ounces each) eggplants 1/4 cup fresh-squeezed lemon juice (from about 2 lemons)Kosher salt (table salt may be substituted)Spray olive oilFresh-ground black pepperFresh chopped oregano leavesRinse eggplants under cold water and dry with a paper towel. Trim off stems ends, and then slice crosswise into 1/2-inch rounds. Line a baking pan with three layers of paper towels. Place slices on towels and brush cut surfaces with lemon juice and sprinkle lightly with salt, and let them stand for one hour, dusting them again lightly with salt after 30 minutes.Have your grill ready with a medium heat fire. Lightly spray each of the rounds with olive oil, dust each round with pepper to taste and grill about 5 minutes per side, or until golden brown. Remove eggplant from grill, season with oregano leaves and serve immediately.Serves four.Nutrition values per serving: 85 calories (29.3 percent from fat), 2.8 g fat (0.3 g saturated fat), 15.3 g carbohydrates, 7.7 g fiber, 0 protein, 0 cholesterol, 581 mg sodium.SaltSense: If your watching your sodium intake, before spraying on the oil and seasoning the eggplant, rinse the rounds under cold water and pat dry with paper towels, then proceed with the recipe. This could reduce sodium per serving to almost zero.