Cut Evenly: Slice or cube the eggplant into similar-sized pieces for even cooking. Thick slices are great for soft and creamy textures, while smaller cubes roast faster and get crispier.

Lay the eggplant slices on an oiled baking sheet ... When they're cool, cut into 1-inch cubes. In the meantime, bring 8 quarts of salted water to a boil. Heat the remaining oil in a large skillet ...