When very hot, add i of the eggplant slices and brown on each side.

Steam the eggplant slices over high heat for five minutes.

Arrange the eggplant slices in the baking pan, overlapping them.

Grill the eggplant slices until lightly browned on each side.

Toss dried eggplant slices in a clean bowl with remaining oil.

Add the eggplant slices and marinate for at least 30 minutes.

Place the eggplant slices on paper towels and sprinkle with 2 teaspoons of salt.

Coat the eggplant slices on both sides with the sesame seeds.

Rinse the eggplant slices well and pat them dry with paper towels.

Arrange eggplant slices in one layer on a baking sheet.