I love eggplant. The secret is not to over cook it. My favorite way to prepare egg plant is to dip in in a batter and fry it Tempura style. Soaking egg plant in milk helps to remove the bitterness and to make it more creamy when prepared. I have been told that you should slice or cube eggplant and then salt is liberally. Then, allow the salted fruit to sit in a colander to draw out some of the liquid for at least an hour. At the end of this time, rinse it to remove the excess salt, drain it, and add it to your recipe. Also, be careful not to overcook the eggplant. Cooking it for too long affects the texture.