Wash the eggplant and trim off the stem
Slice, cube, or halve the eggplant as desired
Sprinkle with salt and let sit for 20 to 30 minutes
Pat dry with paper towels
Brush or toss with oil
Season with salt, pepper, and any desired spices
Roast at 400°F to 425°F for 20 to 30 minutes
Or sauté in a skillet over medium heat until tender and browned
Or grill over medium-high heat until soft and charred
Or bake until the flesh is creamy and the skin is wrinkled
Check for doneness with a fork
Serve hot or use in your recipe