This is the first time that I've tried making eggplant this way and it will surely become one of my favorites because it tastes great and so easy too. The recipe is from Chef Kathleen Daelemans:
1 sliced eggplant, 1/4" slices
olive oil or olive oil spray
kosher salt and cracked black pepper
optional: balsamic vinegar
Layer all slices on a microwave-proof plate; cover tightly with plastic wrap and microwave on high for 5 minutes. Heavily spray or add a small amount of oil to a large nonstick skillet, turn heat to medium-high and place one layer of eggplant in pan. Chef warns that you won't be able to cook all eggplant slices at once because the entire surface of each slice must make contact with pan bottom, so cook in batches. I used a skilled for a small eggplant, easy, all slices fit on the pan. Season with salt and pepper and brush eggplant slices again with olive oil. Cook until golden brown, turning once, 3 to 5 minutes per side. Optional: drizzle browned eggplant with balsamic vinegar to taste. Serve at room temperature.
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