When making eggplant parmesan is it better to salt/sweat the eggplant on paper towels or to soak it in (salted) H2O?
9 Comments
RavensFeastJanuary 21, 2011
We had an Italian exchange student way back when and she soaked hers in milk. Her eggplant parm was pretty darn good.
Chaybaby75September 14, 2024
Yayyy- this is music to my ears as I’ve been soaking mine for a couple of hours now I’ll upload pictures soon as it’s done- 😍
AntoniaJamesJanuary 21, 2011
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)
casa-giardinoJanuary 21, 2011
I salt with Kosher salt and place on colander.
pierinoJanuary 21, 2011
Soaking in H20 will only cause the eggplant to take in moisture like a sponge, so the colander method is best.
aargersiJanuary 21, 2011
FYI the eggplant parmesan pictured above is the only way I make it any more - it is THE BEST
innoabrdJanuary 21, 2011
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.
betteireneJanuary 21, 2011
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.
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.
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