Grilled

• Eggplant is hearty enough to easily withstand grilling. Slice an eggplant widthwise into round pieces about 1/2-inch thick. Don't peel it beforehand--the skin gives the eggplant stability so it doesn't get floppy and fall through the grill. Eggplant holds a lot of moisture, so season the slices with about 2 to 3 tbsp. salt, then place them into a colander or strainer. The salt will pull out the extra moisture and prevent the eggplant from being soggy during the grilling. Let the eggplant drain for about one hour before grilling, then rinse and dry it off with paper towels. Make sure the eggplant is as dry as possible before grilling. Brush the slices with a light layer of olive oil to prevent sticking, then grill over "medium high" heat for about five minutes per side. The slices should be golden brown, with light grill marks.
  
  

Roasted

• An indoor cooking option for eggplant is roasting it in the oven. Because it doesn't rely on large amounts of oil, this cooking method is relatively hands-off and healthy. Roasting gives the best outcome if the eggplant is prepared in large pieces instead of slices. Cut an eggplant in half lengthwise, then sprinkle the insides with salt and let drain for an hour. Dry it completely, then brush the inside and outsides of the eggplant with a light layer of olive oil. Use just enough oil to coat the eggplant. If you use too much, the eggplant will become greasy. Arrange the eggplant halves with the cut sides facing down onto a baking sheet. Cook the eggplant at a high heat (about 400 degrees Fahrenheit) for about one hour, or until the skin is golden brown and appears deflated instead of firm and round. Wait about 20 minutes before touching it. When serving roasted eggplant halves, turn them over so the cut sides face up and eat the flesh (similar to a baked potato). You can also use a spoon to remove the inner flesh and use it to flavor sauces.
  
  

Fried

• Frying is not one of the healthiest ways to cook eggplant, but doing so creates a decadent dish. Cut an eggplant into round slices (about 1/4-inch thick). You can fry them in their round shapes or slice them into strips. Apply salt to the eggplant slices, and let them drain for an hour. Dry them thoroughly (this is especially important when you're frying because any excess moisture can pop when it hits the oil). Lightly coat the eggplant with flour, then dip into beaten egg. Use breadcrumbs to coat the egg-covered pieces. Breadcrumbs will give them a light, airy outer coating. Fry the strips in vegetable oil for about one minute per side, just long enough to give the strips a light golden coating. Don't use lighter oils (such as olive oil) because they can't withstand high temperatures and will smoke if used for frying. Fried eggplant can be eaten plain or served with marinara sauce for an Italian twist.