Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
Place the eggplants on a parchment-lined baking sheet and brush with oil, taking care to brush between the slices. Season with salt and pepper.
Bake for 35–40 minutes, basting every 15 minutes with oil between the slices, until the eggplant is tender and starting to crisp up around the edges.
In a bowl, mix the tahini, water, parsley, garlic, lemon juice, cumin, and salt. Whisk until emulsified.
Pour the tahini over the eggplants when serving. Top with pomegranate seeds and parsley.