Baked eggplant with mint, garlic, EVO oil, fennel mayonnaise and eggplant chips

Wash the eggplants. Slice most of them into slices about 1 cm thick, and set aside a few slices to cut into thin strips for the chips.
Arrange the eggplant slices on a baking sheet, drizzle with extra virgin olive oil, sprinkle with finely minced garlic and a pinch of salt, then bake in a preheated oven at 190 °C for about 25–30 minutes, until they are tender and lightly golden.
Meanwhile, finely chop the wild fennel and stir it into the mayonnaise, mixing until the sauce is smooth.
Fry the eggplant strips in very hot extra virgin olive oil until golden and crispy, then drain them on paper towels and lightly salt them.
Arrange the roasted eggplant on a serving platter, and top with dollops of fennel mayonnaise, the eggplant chips, and a few fresh mint leaves.