Eggplant flesh discolours quickly when cut, it’s best to cook it immediately after cutting. If you need to, you can sprinkle it with lemon juice to slow the browning process.
To reduce the bitterness of an eggplant, cut into slics and salt both halves. Weigh them down with a heavy plate for 20 minutes, then rinse to remove the excess salt and expelled liquid.
1 pound of eggplant = 3 ½ cups chopped or 1 ¾ cup cooked.
How to Bake Eggplant: Cut eggplant into ½ inch thick slices; brush all sides with oil. Arrange in a single layer on a shallow baking pan. Bake, uncovered, in a 450° oven until well browned and soft when pierced (20 to 30 minutes).
How to Grill Eggplant: Cut off stem end, then cut in 1½ inch-thick wedges. Grill until streaked with brown and tender when pierced (12 to 15 minutes).
How to Pan-fry Eggplant: Prepare 1 to 1¼ pounds of eggplant, cutting it into ½ inch-thick slices and sprinkle with salt. Heat 1 tablespoons of oil in a wide, non-stick, frying pan over medium heat. Add a single layer of eggplant, without crowding; cook, turning as needed, until browned on both sides and soft throughout when pierced (8 to 10 minutes). Lower heat to medium if eggplant browns too quickly.