Rinse eggplant and pat dry
Trim off the stem end and remove any tough skin if desired
Choose a prep style: slices, cubes, rounds, or lengthwise halves
Salt if frying, grilling, or roasting for better texture: sprinkle cut pieces with salt, rest 20–30 minutes, then pat dry
For roasting: toss with oil, salt, pepper, and seasonings; roast at 425°F / 220°C for 20–35 minutes, turning once
For grilling: brush with oil; grill over medium-high heat 3–5 minutes per side until tender and browned
For pan-frying: coat in flour or breadcrumbs if desired; fry in a hot oil until golden, then drain on paper towels
For sautéing: cut into cubes or slices; sauté in oil 8–12 minutes with aromatics (garlic, onion) and seasonings
For steaming or microwaving (softening): cook until tender, then drain well before using
For removing bitterness (if needed): salt and rest 20–30 minutes, then rinse lightly and pat dry
For freezing (optional): blanch 2–4 minutes, cool quickly, drain well, and freeze in airtight bags