Directions

1. Slice a firm Japanese eggplant into thin rounds using a mandolin or very sharp knife.

2. Arrange on a baking sheet in a single layer, coat the eggplant with a drizzle of olive oil and sprinkle with salt.

3. Bake at 250ºF for about 50 minutes, rotating the baking sheet halfway through. Flip the slices and continue baking until browned, about 20 minutes longer.