Mix all the marinade ingredients and marinate sliced eggplant for at least 30 minutes in a large shallow dish.
Frying: Fry until browned on each side, about 5 minutes total. Baking: Bake at 300°F for 25-35 minutes (depending upon thickness), or until crispy. Watch eggplant because it burns easily! Dehydrating: Place eggplant strips on a Teflon lined dehydrator sheet. Dehydrate at 110°F for 3 hours, or until crispy.