2 large eggplants
1/4 cup olive oil
1/2 teaspoon ground paprika
f possible, use Japanese eggplants (the long, thin variety) because they have fewer seeds.
Preheat oven to 300 degrees. Slice eggplant into rounds about 1/2-inch thick. Sprinkle lightly with salt (salt will be rinsed off later). Place slices directly on oven rack and bake for 20 minutes. (Eggplant will shrink and become dry.) Lightly rinse each eggplant slice to remove excess salt. Pat dry with paper towels.
Combine oil and paprika in a 10-inch nonstick skillet and set over medium-high heat. Cook each eggplant slice on both sides until crisp and browned, 3 to 4 minutes. Drain on paper towels, then serve warm.