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Cut eggplant lengthwise in quarters.
Slice each quarter lengthwise as thinly as possible (1/8 to 1/4 inch) and place in a large colander.
Sprinkle evenly with salt and let sit for 1 hour to draw out moisture. Rinse, drain and pat dry.
In a shallow baking dish, combine 1/4 cup water with sugar, vinegar, oil, tamari, paprika and chipotle.
Add drained eggplant and let marinate 1 hour, stirring several times.
Preheat the oven to 250°F. Fit 2 racks into 2 large rimmed baking sheets.
Oil the racks lightly with spray oil.
Place eggplant slices on the racks in a single layer.
Bake until eggplant is dry and golden brown, about 1 hour 30 minutes. Let cool before serving. (Eggplant will crisp upon cooling.) Store loosely covered at room temperature for up to 3 days.