Preheat the oven to 400°F to 425°F
Wash the eggplant and pat it dry
Trim off the stem end
Slice the eggplant lengthwise, into rounds, or leave it whole
Score the flesh if leaving it whole or halving it
Brush or rub the eggplant with oil
Season with salt and any desired spices
Place it on a baking sheet or in a baking dish
Bake until tender and browned
Flip slices or halves halfway through if needed
Remove from the oven and let cool slightly
Serve as desired