Coconut Oil or Ghee
1. Slice Eggplant into 1/4 inch slices
2. Brush lightly both sides with oil. Place a piece of parchment paper on a baking sheet and place eggplant slices on sheet.
3. Sprinkle with salt to taste, these don't shrink much like zucchini so feel free to use a little extra salt. Bake at 400 F for about 20 minutes.
4. About 10 minutes in, flip slices over and continue to bake until browned.
Store in an airtight container for no more than 3-5 days.