This tip was sent to me by Denise Damiano.
- Cut the eggplant into quarter-inch rounds (easier than length-wise; you'll see why)
- Place a colander inside a larger bowl, or in a plate with deep sides to catch the liquid
- Layer some rounds in the bottom of the colander and sprinkle liberally with salt (don't be hesitant; you won't be ingesting all that sodium)
- Place another layer of eggplant rounds, and sprinkle generously with more salt
- Continue until out of eggplant
- When done, place a small saucer on top of the eggplant and use something heavy to press down on the eggplant (I purchase drinking water, and find a full gallon ideal.)
- If your kitchen is cool you can cover the bowl with a cloth before weighing down with the water bottle, and leave overnight. If you have plenty of room in the fridge, refrigerate. You want to drain the eggplant at least 8-10 hours.
- You will find anywhere from 1/4 cup to 1/2 cup of purple liquid in the bottom of the bowl. The liquid will have sweat off most of the salt, so usually you don't have to season it again. You can run your finger down a round and then lick your finger for a salt taste-test. If you like, you can lightly brush each round with a damp (but not wet) piece of paper towel.