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Preheat the oven to 400 degrees F (204 degrees C).
Slice the eggplant crosswise to make circles, about ½ inch (1.25 cm) thick. Cut off the leafy end only after you are done slicing, so that you'll have more to grab onto as you slice.
Arrange the eggplant slices on an extra large baking sheet in a single layer. Brushwith olive oil, and sprinkle with sea salt, garlic powder, and black pepper. Flip and repeat the olive oil, salt, garlic powder, and pepper.
Roast eggplant in the oven for 30-35 minutes, until soft, golden, and caramelized. You can flip halfway through if you like, but you don't have to.