Sift the chickpea flour into a bowl. Gradually add the water while whisking to avoid lumps. Let the batter rest.

Wash the eggplant and slice it into rounds about 1/4 inch (5 mm) thick. Poke the slices with a fork.

Pour some cornmeal onto a plate. Dip each eggplant slice into the batter, then coat with cornmeal.

Repeat until all the ingredients are used. Arrange the slices on a baking sheet. Sprinkle with salt and drizzle with oil.

Bake at 400°F (200°C) for about 40 minutes, flipping halfway through. If the eggplant is golden before the time is up, remove it from the oven.