foolproofliving

0 Rinse eggplant under cold water and dry with a kitchen towel or paper towels.
1 Cut eggplant in half lengthwise. Then using the tip of a knife, score the flesh into a diamond cross-hatch pattern going about an inch deep making sure to not pierce the skin.
2 Transfer the eggplant halves cut side up onto a sheet pan lined with parchment paper or aluminum foil. Season evenly with the kosher salt.
3 Let them sit for 30 minutes on the sheet pan.
4 Preheat the oven to 400 degrees F (or 200 degrees C).
5 Over a kitchen sink or a bowl, gently squeeze the eggplants to get the extra moisture out. Pat-dry the cut face of the eggplants using a paper towel.
6 Brush the halves evenly with olive oil.
7 Arrange eggplants face down on the baking sheet.
8 Bake in the preheated oven for 45-60 minutes or until the eggplant collapses and the bottom side turns golden brown. Let it cool on the counter for at least 20 minutes.
9 Gently turn the cut side up and use in your recipes.