Prepare the Oven and Baking Sheet:
Preheat the oven to 450°F (230°C). Line a sheet tray with parchment paper.
Prepare the Eggplant:
Arrange the eggplant slices on the prepared sheet tray. Lightly salt the slices and let them sit for 5 minutes to draw out excess moisture. Use a paper towel to gently pat and remove the moisture from the eggplant slices.
Season and Roast the Eggplant:
Drizzle the eggplant slices with olive oil and season with freshly cracked black pepper. Bake in the preheated oven for 12 minutes, or until the tops of the eggplant begin to brown. Flip the slices over and cook for an additional 5 minutes. Remove from the oven to prepare for assembly.
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