Preheat your oven to 425°F. Line a large cookie sheet with parchment paper.

Slice your eggplant in thin rounds (~ ¼ inch thick).

Dip your fingers in the oil and massage the oil onto each slice separately.

(Note: You can drizzle the oil onto the pieces but I’ve noticed that you don’t get it spread as even that way because the eggplant soaks up the olive oil really quickly.)

Place the oiled slices of eggplant evenly over the cookie sheet trying not to overlap them.

Sprinkle both sides of each slice evenly with the salt and seasoning.

Bake eggplant for ~ 30 minutes.

Turn once after 15 minutes.

Check your eggplant after the first ten minutes (not all ovens heat the same) to prevent over browning.

Remove the eggplant from the oven, let it cool for 1 to 2 minutes, dip a slice into your favorite dipping sauce, and EAT!!!

Note: I dipped mine in Inglehoffer Creamy Dill Mustard.