Set the oven at 400°F/205C. If you are not using a nonstick cookie sheet then line a cookie sheet with aluminum foil and spray or wipe it with olive oil.
Cut the ends off of the eggplant and peel them. Then slice into about 1/2 inch thick slices.
Using a little more than your gut tells you to, salt and pepper both sides of the eggplant slices and lay them out in the cookie sheet.
About 8 minutes or until slightly browned a little and just starting to get soft. The time will vary with different eggplants do to how ripe they might be.