Pick a firm eggplant with smooth, shiny skin. Slice into rounds or half-moons 1/4 to just under 1/2 inch thick. Sprinkle generously with kosher salt and rest in a colander for 30 minutes to 1 hour to draw out moisture — skip this and you risk rubbery results. Rinse briefly, then pat thoroughly dry with kitchen towels or paper towels. Brush both sides with olive oil or your marinade. If marinating, 15 minutes is enough.

Preheat grill to medium-high heat, 350°F to 400°F. Clean and lightly oil the grates. A cast-iron grill pan works as a stovetop alternative. Lay eggplant slices in a single layer on the grates — no overlapping. Each slice needs direct contact with the heat. Grill 3 to 4 minutes per side. Thinner slices around 1/4 inch need 2 to 3 minutes per side; thicker slices around 1/2 inch need 4 minutes or slightly more. Total time is typically 10 to 16 minutes. Cover the grill if you want the interior to soften faster or prefer more char. Flip once, only when clear grill marks show and edges look slightly translucent. The slice will release on its own when properly seared. Grill the second side until marked, lightly charred, and soft through.

Eggplant is done when tender all the way through with light char on both sides. Press with tongs — a ready slice yields with no resistance at the center. If the outside is charred but the center still feels firm, lower heat and give it one more minute per side. Serve immediately or top with crumbled feta, chopped parsley, lemon juice, or tahini. For a marinated version, layer cooked slices with garlic, lemon juice, and olive oil, refrigerate covered for at least 2 hours, and bring to room temperature before serving. Skipping the salting step is the most common mistake — without it the eggplant holds too much water and goes rubbery. Slicing too thick without adjusting time, or flipping before grill marks form, are the next pitfalls. Be patient at every stage.