Melanzane alla Parmigiana

Thinly slice your aubergine lengthways (about 0.5cm thick). Brush both sides with olive oil and season with salt and pepper. Lay all your slices out on a greased or tinfoil lined baking tray, trying not to let the slices overlap. For larger quantities, you may have to do this in batches. Place the tray in the oven and cook the aubergine until softened and turning golden, about 10-15 minutes. Turn the slices half way through for even colouring.