I agree mostly with DeeDee but I did that doing alternating strips of peel/unpeeled works best. It still keeps it together and gives some texture but delivers a little less skin.
I would slice them and then sprinkle them with salt to remove some of the liquid from it. Lay on a cookie sheet with paper towel on it and a heavy pot on top to help remove the excess moisture.
No. I just wash mine, slice, fry, and assemble the dish. Everything is soft and edible, no problem at all with the skin. Also, it keeps the eggplant slices together.
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