Start by preheating your oven to 400 degrees. Cover a baking sheet with aluminum foil.
After washing the fruit, slice your eggplant into ¼ inch thick rounds. You don’t need to peel beforehand! Just make sure you trim off the ends.
.In a large bowl, dissolve your salt into half a cup of warm water. Once the salt has dissipated, add six cups of cool water and mix well. Then, place your eggplant slices in the salt water.
Put a pot lid on top of the bowl on the eggplant pieces to keep them submerged. Let them sit for about half an hour. Then, remove the eggplant and strain in a colander. This, along with the salt, will help remove any excess moisture from the eggplant.
Pat the eggplant dry with a paper towel and then lay it on a baking sheet. Use a fork to pierce the eggplant a few times, which will prevent additional moisture and pressure build up.
Lightly spray or brush your eggplant slices with olive oil. Turn them over and brush once more.
Roast the eggplant for about forty minutes – but no longer than an hour. You’ll notice that the eggplant begins to collapse.
When it’s done, you can scoop the flesh out of the inside of the eggplant to freeze it, or you can use it as is.