3 large eggplants, cut into 1-cm (1/2-inch) thick slices

180 ml (3/4 cup) olive oil

Preheat the oven to 225 °C (425 °F). Place the first rack in the lowest position and the second in the middle position of the oven. Line two baking sheets with parchment paper.

Brush the eggplant slices with the oil on both sides. Season with salt and pepper. Bake for about 15 minutes or until tender.

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