Peel away its tough outer skin with a vegetable peeler and cut the eggplant as directed in your recipe.
Arrange the slices on a baking sheet and sprinkle them with coarse salt.
Let the salted eggplant sit for at least 1/2 hour or up to 1 hours. You’ll see beads of moisture start to form on the surface of the eggplant as it sits.
When you’re ready to cook, rinse the eggplant under cold water to remove the excess salt. Then press the eggplant between clean kitchen towels or paper towels to extract as much liquid as possible. This done, you’re ready to cook!