Wash your eggplants and remove the stem with a sharp knife (be careful as the stems can have pointy thorns on them). To remove the stems slide the knife under the stem (between the eggplant and the stem) and cut it away at an angle (see photo on post). Once the stem is removed, cut the eggplant in half, lengthwise.
Using a sharp paring knife, and being careful not to pierce the skin, make crisscross cuts into the flesh of the eggplant; begin approximately 1/2 inch away from the outer skin, meaning that you should leave about 1/2 inch of uncut boarder around the eggplant flesh (see photo on post)
Preheat your oven to 350 degrees Fahrenheit.
Sprinkle 1/2 teaspoon of salt onto the cut side of each eggplant. Turn flesh side down and allow to drain in a colander for approximately 30 minutes (see photo on post)
After 30 minutes, rinse the salt off of your eggplant and brush approximately 1/2 tablespoon of oil onto the cut side of each eggplant half. Place, cut side down, onto a baking pan lined with parchment paper. Use any remaining olive oil to brush lightly on the skin of the eggplant. Bake, in the lower rack of your oven, for approximately 40 - 45 minutes. Your eggplant is ready when you can easily pierce the skin with a sharp knife. Remove the eggplant from the oven, and using a spatula and a spoon or fork to help you, flip the eggplant over so that the flesh side is up.
While the eggplant is still warm, carefully use a spoon to scoop out the eggplant flesh, being careful not to tear the eggplant skin. Set the eggplant flesh aside in a bowl.