Place eggplant on paper towel and sprinkle salt on them for 20 mins
***This step is very important because it will drain the eggplant of excess water. If you skip this step the dish will lack flavor because the excess water will dilute the taste.***
Either fry them in heated vegetable oil or bake them for 25 minutes at 350
Place the baked or fried eggplants onto a pyrex so they are completely pressed against each other
*The more you squish in the better because they will thin out during cooking.