The first step is to draw the water from the eggplant slices by 'sweating' it. Sprinkle the slices with the salt, and let sit in a colander over a sink for about 30 minutes. Then, pat dry and wipe off excess salt if needed.
Preheat the oven to 425 degrees and sprinkle olive oil on the baking sheet.
Prepare the breading in a shallow bowl by combining panko with freshly ground pepper, rosemary, and parmesan cheese (if not intolerant). Pour the coconut milk into a separate shallow bowl.
Dip each eggplant slice in the milk, then roll in the panko mixture until completely coated. Place in a single layer on the baking sheet.
Bake 10 minutes until slightly browned. Turn each piece, and then bake for and additional 10 minutes until browned.