Peel and slice eggplant into ½ inch thick rounds. Place the eggplant in a very large bowl with very cold salted water. Cover with a plate to keep the eggplant submerged in the water. Let it stand for about 30 minutes. Discard the water and drain the eggplant in a colander. Lay the eggplant slice on wax paper and sprinkle with salt and pepper.