In a big bowl or pot big enough to hold the water and eggplant slices, add cold water, salt and vinegar stir to dissolve.
Cut eggplants into 1 cm slices or lengthwise and immerse in the water. Note2
Leave the eggplant in this soaking mixture for 15 minutes trying to immerse them a couple of times.
Preheat oven to 400F.
Line two baking sheets with parchment paper.
In a small bowl or cup mix the cooking mixture ingredients together.
Brush the surface of the parchment paper lightly with the cooking mixture.
Take the eggplant slices out and place on a clean kitchen towel. Press with your hand to squeeze as much water out as you can.
Arrange eggplant slices on the baking sheet and brush them lightly with the oil mixture make sure to leave about 2-3 tablespoons of the mixture for later.
Bake in the oven for 15-25 minutes until almost soft to your likeness and browned. Note3
Take the baking sheet out, flip slices to the other side and brush again with the remaining oil mixture.
Pop in the oven again for another 8-10 minutes.
Take out of the oven and use in whatever recipe you have or enjoy a non fried eggplant sandwich.