The eggplant is not peeled and it drinks oil. It is much better in the oven, brushed with a little oil, than in a pan where it absorbs oil without end. It turns melting when well cooked, never crunchy.
Firm, shiny, heavy for its size, with a green stem.
Wash it and cut the stem. No need to salt it to draw out water, today's varieties are no longer bitter.
One minute.
In the fridge, four to five days. Cooked, three days.
The page "Oven-roasted vegetables": eggplant slices, twenty-five minutes at 200 °C (400 °F).