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Slice the eggplant into thick rounds. Place on a sheet pan in a single layer. Sprinkle both sides with Kosher salt. You can leave this for about 15 to 20 minutes. Or remove to a colander and place in the sink. The salt will draw the moistuire and bitterness out of the eggplant. Give it a rinse with water, pat dry with paper towels and you are ready to cook it.