Instructions: Given the background description of some cooking related query, summarize the question into a title
Input: I'm planning on cooking an Asian style eggplant with garlic sauce soon. However, I am concerned (perhaps even paranoid) about getting the texture right. My goal is for the eggplant to be very soft ("melt in your mouth"). In the past, I've had eggplant turn tough and chewy when cooked. How can I make sure it turns out how I want?I don't typically salt my eggplant before cooking, because I don't find the taste to be unpleasantly bitter. Would that help?
Output:
How to prevent eggplant having a tough or rubbery texture