Choose a good eggplant. They should have a smooth shiny skin deep purple, almost black in color and not too many spots.
Wash the eggplant thoroughly in cold water, make sure you have removed all the dirt from the skin. Wash them with a brush, especially if your eggplant from the market and they are the traces of soil.
Place the eggplant on a cutting board.
With a sharp knife cut off the ends of the eggplant on both sides, remove the green cap with a tail.
Next, cut the eggplant into slices.
The thickness of the bubbles should be about 1 cm - so that they propeklis well, but had a soft crust of the outside and inside of the pulp.
Arrange several layers of paper towels and lay on top of the eggplant slices.
Generously sprinkle them with salt and let them stand for 20-30minutes. Pre-salting eggplant helps to let the juice, which has a bitter taste. Also salting eggplant will not soak up too much oil when baking.
After a while you'll see that on eggplant were drops of liquid, and the napkin under them wet.
If it does not, sprinkle with more salt on the eggplant.
Fold the slices slide, cover with a cloth or towel and gently press to squeeze more juice out of them and remove excess moisture.
Be careful not to break the slices.
Preheat oven to 180 gr. C.
Grease a baking tray and arrange slices.
Drizzle them with olive oil or grease using a cooking brush for this.
Place the eggplant in the oven and bake until the surface until they become golden brown and crispy (about 20 minutes).
After this there are several options: if you want cheese with eggplant, remove the pan from the oven and sprinkle the slices with grated cheese (parmesan, cheddar, suluguni, cheese). Place the pan in the oven for another 5 minutes, until the cheese melts.
You can also try to cook with eggplanttomatoes and garlic. Place the eggplant on each circle a thin slice of tomato and sprinkle with minced garlic. Bake them together for 30 minutes.
You can also combine both options, or file them, as I have - with sour cream and finely chopped tomatoes and herbs.