I probably make these twice a month and keep in the fridge. They are my favorite to add to any lunch or to eat on top of an omelette for dinner.
*1 whole eggplant, sliced into rounds
*1 tsp. sea salt
*1 tsp black pepper or red pepper flakes
*1 tbsp. olive oil
Slice eggplant into rounds, lay them flat on paper towel and sprinkle with salt. This process will help release water from the eggplant. Let sit for 10-15 minutes.
Preheat oven to 200 C (400 F) and line baking tray with parchment paper.
Pat eggplant slices dry and place on baking tray. Top with olive oil and pepper and bake in oven for 10 minutes before turning them over to the other side to back for an additional 10-15 minutes.