Preheat oven to 450 degrees. Coat large metal baking tray with 1 Tbsp of oil. Take eggplant slices and place on baking sheet. Use your hands to gently coat them in oil. Sprinkle with potato starch, nutritional yeast (if using), 1/4 tsp sea salt, and black pepper and toss to coat well. Spread into an even layer and place in oven. Bake for 10 minutes, flip them over when browning on bottom and bake for another 5-10 minutes.