1- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Slice the eggplant lengthwise, then cut each half into 1-inch thick slices.

2- Arrange the eggplant slices on the prepared baking sheet, drizzle with a bit of olive oil, and season generously with salt and pepper. Roast for 25-30 minutes, flipping halfway, until the eggplant is tender and lightly charred.

3- Remove the roasted eggplant from the oven and let it cool for 5 minutes. Using two forks or your hands, shred the eggplant into long, stringy pieces, mimicking the texture of pulled pork.

4- In a large mixing bowl, combine the shredded eggplant with the homemade BBQ sauce, making sure the eggplant is evenly coated.

5- Transfer the Pulled Eggplant BBQ mixture to a baking dish or a skillet and bake for an additional 15-20 minutes, or until the sauce has thickened and the edges are slightly crispy.

6- Serve the Pulled Eggplant BBQ on toasted buns, over mashed potatoes, or alongside your favorite coleslaw or potato salad. Garnish with fresh herbs, if desired.