2 large eggplant, sliced into 1/4 inch thick rounds
1/4 cup crumbled cheese (I used feta but Parmesan would work beautifully as well)
2 Tbsp extra virgin olive oil
Sprinkle salt on eggplant and allow the eggplant to weep for about 30 minutes.
Preheat your oven to 450 degrees Fahrenheit.
Pat the eggplant dry with a dish cloth and then place on a half sheet pan. Drizzle the rounds with the olive oil.
Bake for about 30-40 minutes, flipping after about 20 minutes.
When the eggplant starts to brown, remove from the oven and sprinkle with the cheese. Return the eggplant to the oven and bake for another 5-10 minutes until crisp.