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Slice into half-moons. Salt and let sit 15–20 minutes, then pat completely dry.
Preheat oven to 425°F and heat your baking sheet in the oven for at least 5 minutes.
In the meantime, toss eggplant with cornstarch until lightly and evenly coated.
Drizzle with olive oil, season lightly with salt (light), black pepper, and garlic powder. Toss until every piece is evenly coated.
Spray baking sheet with non stick spray or lightly drizzle with oil. Top with eggplant in a single layer.
Bake on a hot sheet pan for 25–35 minutes, until deeply golden and crisp at the edges.
Toss warm eggplant with pesto.
To make pesto, blend the following: 1 cup fresh basil, ⅓ cup extra virgin olive oil, 3 tbsp nuts (I use pistachios), 2-3 garlic cloves, Salt & pepper.