The first step is very important, and it's also the step that takes the most time. Before preparing the eggplant, dehydrate it slightly using salt. Wash the eggplant, chop off the 2 ends, and cut into 1/2-inch thick slices. You should be left with approximately 9 slices. Place in a strainer, sprinkle the surface of the slices with salt and let rest 30 minutes.