Ingredients

1 large eggplant

1 tbsp. olive oil

Kosher salt

Freshly ground black pepper

1 large eggplant

2/3 c. all-purpose flour

2 large eggs, lightly beaten with 1 tbsp water

1 c. Panko bread crumbs

Kosher salt

Freshly ground black pepper

Vegetable oil, for frying

Preparation

Step 1 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.Step 2Brush 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.

Step 1Preheat 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.Step 2Once 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.

Step 1Line 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.Step 2In 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.

  1. Find the perfect one. Like most veggies, you want firm eggplant, absolutely no soft spots allowed. I tend to go for medium sized eggplant, the really large ones can be bitter and full of big seeds.
  2. Drain it. I know, I know. It’s an annoying step but you gotta do it. Not only does salting and draining eggplant cut down on bitterness, it extracts moisture that can give it a less than desirable texture. Depending on how you cut your eggplant, you can either drain it between paper towels or in a colander in the sink. More on that in the recipes below.
  3. Season it post-cooking. Eggplant needs a good amount of seasoning, but we suggest adding the salt after it’s cooked. Adding salt while it’s cooking can lead to sticking and uneven browning. As soon as it comes out of the oven (or pan, or grill) give those babies a healthy dose of salt.