When working with eggplant, there are a few things that you need to know. For example, eggplant can be bitter when eaten if not prepared correctly. The most bitter part is just below the skin so cut the ends off and use your paring knife to cut the skin off. Make sure that you cut away the darker flesh just below the skin as this is the part that is bitter.
Once that is done, you will want to slice the eggplant about 3/4 inch thick (if the recipe calls for slices) and lay them out on a foil covered cookie sheet. Sprinkle both sides with kosher salt and rub the salt in with your hands gently.
Let the slices sit out for an hour or so to let the salt draw out the bitterness and moisture of the eggplant. Once the time has passed, rinse them off with water and pat dry with paper towels.
Now they are ready to use in your favorite recipe.