Sautéed Eggplant

1. Line baking sheet with triple layer of paper towels and set aside. Toss eggplant with 1 tablespoon salt in large bowl, transfer to colander, and let sit for at least 1-1⁄2 hours, or up to 3 hours, stirring periodically.
2. Wipe excess salt from eggplant. Lay eggplant strips about 1 inch apart on prepared baking sheet, then cover with another triple layer of paper towels. Using your palms, press each eggplant strip very firmly until it looks green and translucent and feels firm and leathery when pressed between fingertips. (Repeat pressing process on fresh towels if eggplant has not yet reached this stage.)
3. Heat oil in 12-inch skillet until it shimmers and becomes fragrant. Add eggplant strips and cook until they begin to brown, about 3 minutes. Reduce heat to medium-low and cook, stirring occasionally, until eggplant is fully tender and lightly browned, 15 to 20 minutes. Stir in garlic and cook for 2 minutes. Off heat, stir in parsley, season with salt and pepper to taste, and serve.
   TO MAKE AHEAD: Eggplant can be prepared through step 2 and refrigerated for up to 3 hours.

SAUTÉED EGGPLANT WITH CRISPED BREAD CRUMBS
Pulse 1 slice hearty white sandwich bread, torn into quarters, in food processor to coarse crumbs, about 10 pulses. Add bread crumbs with garlic in step 3 and toss lightly to coat strips. Turn heat to high and cook until crumbs begin to brown, about 1 minute. Toss and continue to cook until crumbs are fully browned, about 1 minute longer. Substitute finely shredded basil for parsley.

SAUTÉED EGGPLANT IN SPICY GARLIC SAUCE
Any type of vinegar works in this recipe.
Combine 2 tablespoons dry sherry, 2 tablespoons soy sauce, 2 tablespoons vinegar, and 1 teaspoon sugar in small bowl; set aside. Substitute 2 tablespoons toasted sesame oil and 1 tablespoon peanut or vegetable oil for olive oil. Increase garlic to 6 cloves and add 2 teaspoons grated fresh ginger and 1⁄4 teaspoon crushed red pepper flakes with garlic in step 3. Cook 1 minute, add sherry mixture, and simmer until eggplant absorbs liquid, about 1 minute. Substitute 2 tablespoons minced cilantro plus 2 tablespoons thinly sliced scallions for parsley.

SAUTÉED EGGPLANT IN TOMATO SAUCE WITH BASIL
Stir in 1-1⁄4 cups crushed tomatoes after garlic has cooked for 1 minute. Simmer until tomatoes thicken slightly, 2 to 3 minutes. Substitute 1⁄3 cup finely shredded fresh basil for parsley.