Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.

Peel and slice onions to about 1/8-inch thick — thin enough to cook quickly, thick enough to avoid scorching. Yellow or Spanish onions work best. Limit to 2 large onions per 12-inch Skillet to prevent steaming. Have your fat ready and keep a splash of water, broth, or wine nearby to deglaze if needed.

Heat a Skillet over medium to medium-high heat. Add butter, oil, or a mix and let it shimmer. Add sliced onions in large handfuls, stirring for 1–2 minutes per batch until they begin to soften — this prevents overcrowding. Once all onions are in, season with a pinch of salt. Cook over medium heat, stirring every few minutes, for 8–12 minutes total until soft, translucent, and lightly golden. To speed up softening, add 1/4 to ½ cup water or broth and cover; steam wilts the onions in a few minutes. Remove the lid once liquid evaporates and continue cooking uncovered. If the pan looks dry, deglaze with a splash of water, broth, or wine, scraping up any browned bits. Don't crank the heat — high heat burns the outside before the onions cook through.

Use a fresh eggplant — older ones turn grey instead of browning. Wash, dry, and cut into uniform 3/4-inch slices or cubes. To salt, lay on a rack, sprinkle lightly, and rest 20–30 minutes. Rinse and pat thoroughly dry before oiling — skipping this causes grey, rubbery results. Coat evenly with a generous amount of oil; too little leads to dry, tough pieces. Season with salt and pepper just before roasting. Preheat Oven to 425°F and let it fully come to temperature. Arrange oiled, seasoned eggplant in a single layer on a Baking Sheet — no crowding or overlapping, or pieces will steam instead of brown. Use two pans if needed. Roast at 425°F for 25 to 35 minutes. Flip each piece at the halfway point, around 12 to 15 minutes. Start checking doneness at 25 minutes. If the exterior is browning too fast before the interior is tender, drop the oven to 400°F for the remaining time. Thicker slices may need up to 40 minutes at up to 475°F — adjust timing to your cut.