Baked Eggplant

Preheat the oven to 200 °C.

Cut off the stems from the eggplants and slice the eggplants lengthwise into 0.5 cm thick slices.

Heat a non-stick pan over medium heat and dry-fry the eggplant slices for 2 minutes on each side. Then place them on a plate lined with kitchen paper and season with salt and pepper on one side. Let rest for 10 minutes, then wipe off any condensed water with kitchen paper.