Blot dry the eggplant after 30 minutes. Line a large sheet pan with foil and spray with olive oil. Brush both sides of eggplant with 2 tablespoons of olive oil, and season with ground pepper. Arrange in a single layer on the pan. Broil in oven for approximately 5 minutes turning, once lightly marked. Turn over and broil other side for 5 more minutes. Eggplant should be tender.