First, I slice the eggplant into 1/2 inch rounds.
Heat a dry (seasoned) cast iron pan on medium and add eggplant rounds. As they cook the eggplants shrink a bit so I continue adding more rounds or halved rounds to speed cooking time.
As they begin to brown I turn the rounds with a narrow spatula.



minute more on each side. The olive oil creates a beautiful sheen and adds flavor but it also makes the salt or seasonings you may choose to add stay on the eggplant. I like using a long-handled silicone brush.
