Italian Eggplant "Bread"

I got this recipe on a vacation in Italy 30 years ago, it is an interesting way to cook eggplant and it comes out with a texture like bread.

Slice eggplant very thin.  Heat a pan till it is evenly hot through. Sprinkle with coarse salt.  It has to be coarse because it does not get absorbed by the eggplant, it just keeps it from sticking to the pan.  "Fry" the slices in the salted pan, turn frequently to keep from burning.  When done the eggplant will be dried out and white with brown fry marks.

The original recipe calls for pouring oil over it and marinating it, if you want you can pour your oil portion on it, but I don't think that it is worth it.  I do make an attractive plate of this for my family and pour olive oil and parsley on it.