Popular ways of cooking eggplant include grilling, roasting and frying. Eggplant is generally salted before cooking, and the skin may be peeled for a smoother texture.
No matter what method of cooking you are using, first wash the eggplant. You may choose to peel the skin of the eggplant, as the skin tends to be tough after cooking. Slice the eggplant into 1/2-inch thick slices and sprinkle with salt. Allow the salt to absorb for about an hour.
To grill the eggplant, heat the grill to about 400 F, and pat the eggplant slices dry with a paper towel. Generously brush the faces of the slices with light oil, place on the grill, and cook for five to six minutes until browned on the bottom. Flip the slices and cook an additional five minutes.
To oven-roast the eggplant, pre-heat the oven to 350 F, and brush the faces of the slices with light oil. Place the slices on a pan, and bake for 45 minutes to an hour.
To fry the eggplant, heat a skillet over medium-high heat, and brush the faces of the slices with light oil. Place the eggplant in a single layer in the pan, and flip the slices frequently to avoid burning. Cook the slices for one to two minutes until they turn a rich, brown color. Remove the slices from the pan and place them on a paper towel to absorb any extra oil.