Cut the eggplant lengthwise in half. Score both halves on the flesh side, making a crisscross pattern about ¼ inch deep. Sprinkle both halves with salt and place them scored side down on a baking sheet. Cover with another baking sheet and place a heavy object (such as a set of bowls) on top. Let the eggplant render its excess liquid at room temperature for 1 to 2 hours.