Avoid eggplants that have bruises or blemishes, too, which make the vegetable more vulnerable to bacteria and can form mold.
A good rule of thumb is to choose an eggplant that’s slightly larger than your hand.
Stay away from eggplant that has a brown or visibly dried out stem.
Throw the eggplant away if you notice any mold or rotting. Keep the eggplant separate from other fruits and vegetables, like apples or bananas, because it’s very sensitive to ethylene, which is the gas produce gives off as it ripens. If you don’t separate the eggplant, it will go bad faster.
Cut as little as possible off the eggplant. Only trim off enough to remove the leaves and stem.
If you don’t have a vegetable peeler, you can use a paring knife to carefully shave off the skin. Peel the eggplant right before you plan on using it since the inside will discolor once it’s peeled if you let it sit out.
Make the pieces as equal in width as possible. For instance, you don’t want one slice to be very thin while another is very thick. Choose one width and stick to it. If you’re cutting rounds, which are the easiest to slice, keep them 1⁄2 to 1 in (1. 3 to 2. 5 cm) thick so they cook evenly.
You can also use parchment paper or a clean cotton cloth instead of paper towels.
Use more than 1/2 tbsp (9 g) of salt if you have an eggplant that’s larger than about 8 inches (20 cm) long.
Place the baking sheet somewhere room temperature and out of reach of any pets or young children. It’s normal if you notice beads of “sweat” on top of the slices as they soak or if you see them shrivel slightly.
If you don’t want any salt remaining on your eggplant after it has drawn out the excess liquid, you can rinse the slices in the sink and drain them before cooking.
