Wash the eggplant under cool running water
Pat it dry with a clean towel
Trim off the stem and any leaves
Cut the eggplant as needed for your recipe
Peel the skin if desired
Salt the pieces if you want to reduce bitterness and moisture
Let the salted eggplant sit for 20 to 30 minutes
Rinse off excess salt if used
Pat the eggplant dry again before cooking
Cook immediately or store briefly in the refrigerator