1 lg. eggplant
Slice eggplant into thin slices. Do some paper-thin and some 1/8" thin for a variety of textures. Coat both sides with olive oil, salt & fresh cracked pepper. Broil both sides until golden brown & crispy. Top with grated Parmesan, return to broil until the cheese gets bubbly and golden. Enjoy!
I made these as a snack, as they were baking I did not think I would like it that much. I liked it so much I ate the whole eggplant and called it dinner. I have also tried this on the BBQ grill and it turned out great.
I just tried frying them in 1/2 inch peanut oil on the stove top, it makes a little more mess and you can not do as many at the same time, however, it is easier to crisp each one with out burning any. After removing from the fry pan, drain on paper towel and top with seasonings and/or Parmesan.