Thinly sliced, it was drizzed with olive oil and baked at very high heat on shallow baking sheets. Maybe it was flipped once, but thin as it was, might not have needed it. The edges got nice and crispy, you definitely need the peel on for this dish (which I prefer anyway).
At table, the eggplant was served with a little shredded Romano cheese (sheep milk), and it was fabulous. So simple and so flavorful. Be sure to buy a good, preferably organic eggplant, and use good olive oil, even though you’re cooking with it. The flavor really counts here.