Slice the eggplant into ½ cm discs. Heat a non-stick pan to very hot (if the pan is hot, the eggplant will require less oil) and add 1 or 2 tbs of olive oil. Cook the eggplant until golden (3 or 4 minutes), turn them over and continue to cook until browned. Repeat until you have enough eggplant to cover the dish twice. Set aside.