One suggestion, I used a regular eggplant, so some pieces were really big. For a more uniform size, I would suggest a Japanese eggplant, and you can even use this recipe for zucchini!
Baked Eggplant Chips
1-2 eggplants, preferably Japanese variety
Slice eggplant, with a mandoline or other slicer, into 1/4" thick slices. Brush lightly both sides of each slice with olive oil. Place a piece of parchment paper on a baking sheet, and place slices on sheet. Bake at 400 for about twenty minutes. About ten minutes in, flip slices over and continue to bake until browned.
Pesto (pictured above):
2 cups fresh spinach
1 cup fresh cilantro
1/2 cup cashews
1-2 cloves garlic
Process spinach, cilantro, cashews and garlic in a food processor. Stream olive oil until desired consistency.