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It's eggplant and it's baked. It's also very simple, which is always a big plus in my book. This recipe is so simple that it doesn't really have measurements; it's easy just to eyeball it.

What you'll need:

Eggplant. However much you want to cook. I used skinny eggplant from an Asian grocery.
Vegetable oil
Lemon juice
Salt & pepper, and whatever else to taste

Preheat oven to 400. Pare the eggplant - if you want to, which I didn't. Cut it into slices 1/2 inch thick. Mix enough vegetable oil to coat the slices (around 2 tbsp per little eggplant is what I used) with about 1/4 that much lemon juice, plus some salt and pepper and any other spices you like on eggplant. Put the slices in a bowl, drizzle the liquid over them, and mix well until the slices are coated. Put the slices in a single layer on a greased baking sheet and bake them for 10 minutes, turning once, until the slices are tender.