Wash the eggplants, remove the crowns, and slice each eggplant into 3/8-inch slices. To help drain some of the natural water
from the eggplant, follow this process: Put a double layer of paper towels on a baking sheet, place half of the eggplant slices in a
single layer on the paper towels and liberally sprinkle with kosher salt. Cover with another double layer of paper towels. Repeat the
same process with a second baking sheet and the rest of the eggplant. When finished, stack the second baking sheet on top of the
first. On top of that, rest a third sheet and weigh it down with something heavy like a large cooking pot filled with water. Let the
eggplant slices sit and drain for an hour.