Gather the ingredients.
Cut the eggplant into whatever shapes and sizes you prefer. Be sure to trim off and discard the stem and the ends. Set aside.
In a large bowl, dissolve the salt in about 1/2 cup warm water. Once the salt is fully dissolved, add 4 to 6 cups of cool water, mixing well.
Put the eggplant into the salt water. Set a plate or pot lid that is slightly smaller than the top of the bowl over the eggplant to keep the pieces submerged. Let sit for about 30 minutes.
Meanwhile, heat the oven to 375 F.
After the eggplant has soaked, drain it, and pat the pieces dry with paper towels or a clean, lint-free kitchen towel. Lay the eggplant on a baking sheet (or sheets, depending on how much eggplant you decided to cook) in a single layer. Do not overlap. Leave a bit of space between the pieces so they bake evenly and attractively.
Lightly brush or spray with oil. Turn all the pieces over and brush or spray the other side. Bake until the underside has browned nicely, 10 to 15 minutes. Turn all the pieces over and bake until that side is browned; about 10 more minutes.
Use the baked eggplant in a recipe or serve alone sprinkled with salt, drizzled with balsamic vinegar, or topped with chopped tomatoes and/or basil.