Eggplant Chips with Cheese

•  2 large eggplant, sliced into 1/4 inch thick rounds
• 1/4 cup crumbled cheese (Feta or Parmesan)
• 2 tablespoons extra virgin olive oil

Place a colander over a sink or large bowl. Place the eggplant in the colander and salt each side of each piece of eggplant liberally to draw out the moisture from the eggplant. Allow the eggplant to weep for about 30 minutes. Preheat oven to 450 degrees. Pat the eggplant dry with a dish cloth and then place on a half sheet pan. Drizzle the rounds with olive oil. Bake for about 30-40 minutes, flipping every 20 minutes. When the eggplant starts to brown, remove from the oven and sprinkle with the cheese. Return the eggplant to the oven and bake for another 5-10 minutes until crisp.