I'm not a big fan of baked potato chips. Same goes for the eggplant. I know it's healthier to roast, but the bland and at times soggy slices are not a match for caramelized, crunchy yet creamy texture of fried eggplant. In Turkey, we have fried eggplant slices marinated in tomato sauce all through summer. Trying to replicate my favorite summer dish in SF, I have run into a big problem. Deep frying is an art, especially when it comes to eggplant. Theories abound: soak the slices in salted water before frying; salt, then rinse the slices; cut the slices lengthwise and never crosswise; use olive oil heated slowly; use vegetable oil that doesn't smoke at hight temperatures, etc. I can go on and on about the tips dispensed by my favorite cookbook authors as well as bloggers. I wonder if my chowhound buddies would have any valuable information on this matter.