Low-carb and delicious. Serve as a side dish or entree.
Slice the eggplant crosswise into 1/3 inch-thick slices. Place the slices in a single layer on a baking sheet lined with paper towels. Generously salt both sides of each slice; then cover with another layer of paper towels. Let the salted eggplant sit for at least 1/2 hour or up to 1 1/2 hours. When you’re ready to cook, rinse the eggplant under cold water to remove the excess salt. Then press the eggplant between clean kitchen towels or paper towels to extract as much liquid as possible.