Cut eggplants in half lengthwise. Make several cuts on the exposed flesh. Sprinkle with salt and drain for 30 minutes, flesh side down. Squeeze and pat dry. Brush with oil. Put a little water in a baking pan and bake eggplants at 400, cut side up, 15 - 20 minutes. Scoop out flesh leaving 1/2 inch of flesh on shells. Sprinkle eggplants with salt and pepper. Chop flesh.