1) Choose firm purple eggplants that are on the medium to smaller size so the skin isn't tough. I love the flavor of the round, purple Sicilian ones, too. Cut the ends off and slice in rounds or lengthwise, in whatever thickness you like. The thinner they are cut, the easier they are to burn. I like mine cut on thinner side - about 1/4 inch thick - but go thicker if you wish. Season the slices with 2 tablespoons salt and place them into a colander. Let the eggplant drain for about one hour, then rinse and dry it off with paper towels. Brush slices of eggplant with olive oil and and/or balsamic vinegar. Grill over medium-high heat until golden brown, with grill marks. Enjoy!