I made my eggplant slices really thin. (So I burned a few of them, whoops!) Feel free to make yours a bit thicker.
Olive Oil for cooking, up to a 1/2 cup
Slice your eggplant into manageable slices. Maybe a 1/4 inch thick and an inch or two wide. Heat your pan to a medium high heat and brush olive oil on the side of the slice that you are going to fry first. I used Chipotle Oil, but you can use any oil that you like.
Pan fry the slices until they are browned on one side. Brush the other side with oil and flip them over. Brown that side too and remove to a plate lined with a paper towel to drain.
Sprinkle with a little bit of salt. I used our Himalayan Pink. Serve with the Lime Aioli. (see below)
4 tbsp Persian Lime Olive Oil
1/2 - 1 cup Olive Oil based Mayonnaise
Start with 1/2 cup of the mayo. Whisk in the olive oil and start adding more mayo until you like the texture. That is all!