2medium Japanese eggplantor your favorite variety eggplant
1½tablespoonsaltyou likely won't need all of it
¼cupextra-virgin olive oil
4-5fresh basil leaves
1½tablespoonsgarlic powderyou likely won't use all of it
Preheat oven to 425-degrees Fahrenheit.
Bias (or round) slice the eggplants into ¼" thickness.
Place the eggplant slices in an even single layer onto parchment-lined baking sheets, fitted with racks.
Sprinkle each eggplant slice with a bit of kosher salt. Allow the slices to sit for at least 20 minutes to draw out their liquid.
Meanwhile, add the olive oil to a microwave-safe bowl along with the fresh basil.
Heat the oil in the microwave on medium power for 2-3 minutes, making sure not to boil the oil.
Remove the oil from the microwave and allow the basil leaves to steep in the oil for 5 minutes.
Use paper towels to blot the moisture from the top of the eggplant slices.
Brush the basil-infused olive oil generously over the dryer eggplant slices, and sprinkle each with pepper, garlic powder, and Parmesan cheese.
Bake the chips in the preheated oven for 15 minutes, and then rotate the sheets in the oven and continue baking for 12-15 minutes, making sure to keep on eye on them during the second bake so they don't burn.
Remove the chips from the oven and cool for 2-3 minutes.
Gently run a flexible spatula under the chips to loosen them from the baking rack, and allow the chips to cool completely.
Store in a paper bag at room temperature for short-term storage.
Or store them in an air-tight container (at room temperature) for up to 5 days.