Slice the unpeeled eggplant into rounds ½ inch thick, then cut each round in half crosswise. Sprinkle with salt and let drain on paper toweling for at least 30 minutes. Rinse and pat dry.
In a large skillet heat 1 tablespoon of oil. Place some eggplant slices in the hot oil and cook over medium-low heat, covered, until soft and lightly browned, about 2 or 3 minutes. Turn the eggplant, a