How To Cook Eggplant

Preheat grill to medium heat. Cut eggplant into 1/2" coins. Line a large baking sheet with paper towels. Season eggplant slices all over with salt and place on baking sheet in a single layer. Top with another layer of paper towels and continue to layer as needed. Let sit for 45 minutes to release excess moisture. Brush both sides drained eggplant with oil and grill for 5 to 6 minutes a side, until slightly golden and tender. Season with salt and pepper and serve. Preheat oven to 400°. Peel eggplant and cut into 1" cubes. Place in colander and sprinkle with salt. Place colander in sink, as some liquid will be released. Let sit for 30 minutes. Once eggplant is drained, rinse, dry, and place on baking sheet. Toss with olive oil and roast 20 to 25 minutes, tossing halfway through, until eggplant is golden and tender. Season with salt and pepper and serve. Line a large baking sheet with paper towels. Season eggplant slices all over with salt and place on baking sheet in a single layer. Top with another layer of paper towels and continue to layer as needed. Let sit for 45 minutes to release excess moisture. In a large high-sided skillet over medium heat, heat about ¼” oil. When oil is shimmering, add eggplant in a single layer and cook until deeply golden on both sides, 2 to 3 minutes per side. Transfer to wire rack and blot with paper towels. Season with salt and serve.