1 cup of olive oil
1 tablespoon of salt
Baking sheet layered with parchment paper
Pre-heat your oven to 400K.
Cut the eggplants in 1/8 inch thick circles.
Place them on the parchment paper.
Mix olive oil and salt. Brush both sides of the circles.
Place the eggplants in the already 400K oven. 15-20 minutes or until they begin to brown.
Goes great with a garlic yogurt dip or a tahini-garlic-date-water dip.