- 1 Japanese Eggplant
- Olive oil
- Slice a firm Japanese eggplant into thin rounds using a mandolin or very sharp knife.
- Arrange on a baking sheet in a single layer, coat the eggplant with a drizzle of olive oil and sprinkle with salt.
- 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.