🔕 🔔
Loading…

My Basket ()

All questions

When making eggplant parmesan is it better to salt/sweat the eggplant on paper towels or to soak it in (salted) H2O?

asked by jessf over 6 years ago
8 answers 3371 views
Fff96a46 7810 4f5c a452 83604ac1e363  dsc03010
added over 6 years ago

I salt both sides of each slice and place them in a single layer in a colander in the sink or a bowl.

I've done this with zucchini parmesan but not eggplant parm--sprinkling it with Montreal Steak Seasoning--I love that stuff so much I could practically eat it with a spoon--to get a good additional layer of flavor during the sweat. Maybe next time.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added over 6 years ago

I've always salted and then left it in a colander. Soaking doesn't make sense to me because part of what you're doing is drawing out some of the excess moisture.

E7b6597b db6e 4cae b9f3 699b508f4ed3  036
aargersi

Abbie is a trusted source on General Cooking.

added over 6 years ago

FYI the eggplant parmesan pictured above is the only way I make it any more - it is THE BEST

79ca7fa3 11e3 4829 beae d200649eab49  walken the walk
pierino

pierino is a trusted source on General Cooking and Tough Love.

added over 6 years ago

Soaking in H20 will only cause the eggplant to take in moisture like a sponge, so the colander method is best.

9848bd7f 4343 4a4a 8dbc 694f97ffd18d  s538818392 1497440 3193 1
added over 6 years ago

I salt with Kosher salt and place on colander.

Bb911bcd 2446 4d8f 848f cdc2090e999a  leaf cake
added over 6 years ago

I salt and place in a colander.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added over 6 years ago

Consider getting Japanese eggplant, or other small, thin variety, which doesn't require any salting at all. Much, much easier, with a nicer taste and texture, too. ;o)

Ead63f8f 0557 4ebc 96b9 c8ed4d855263  65158 10200930358201562 954577392 n
added over 6 years ago

We had an Italian exchange student way back when and she soaked hers in milk. Her eggplant parm was pretty darn good.

Let's Keep in Touch!

Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.

(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)

Please enter a valid email address.