Cut off ends of eggplant and slice into ⅓ inch rounds. Place a wire rack on a baking sheet. Lay the eggplant on the rack. Liberally sprinkle each side of the steaks with the salt and let the eggplant sit for 15 minutes.
Preheat oven to 400 F degrees. Line a large baking sheet with parchment paper.
Rinse the eggplant under cool water and thoroughly pat dry with a towel.
Arrange the eggplant and single layer on the parchment lined baking sheet. Brush both sides lightly with olive oil and a light sprinkle of black pepper.
Roast the eggplant in the oven for 10 minutes. Flip and roast for an additional 10 minutes. Serve as desired.
Parchment paper is optional but will prevent sticking.