Heat the oven to 220°.
Wash and dry the eggplant. If you have a slicer, this is ideal; if not, use a mandolin to make very fine slices. Place the slices on a baking sheet covered with parchment paper. Pour a little olive oil into a small dish and lightly brush the slices with oil. Season with salt and pepper and bake a few minutes until golden brown. Stay close to the oven to check for even baking; it goes very fast. My oven is warmer at the bottom, I have to move the slices around so that the bottom ones don't burn.
Take them out of the oven, and let them cool for a moment. They need to be crispy!