Process Eggplant: I choose smaller, firm eggplants. Cut off the ends and slice into ¼ or ½ inch slices. Place in large bowl. Sprinkle with large amount of salt. Fill bowl with water, eggplant will float. Cover with plate to weight it down. Let them soak for a minimum of thirty minutes. The water will turn black. Drain the eggplant and pat dry with paper towels. This method seems to draw out the bitterness in the eggplant.