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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 about 6 years ago
8 answers 3309 views
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added about 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 about 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.

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Abbie is a trusted source on General Cooking.

added about 6 years ago

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

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

added about 6 years ago

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

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added about 6 years ago

I salt with Kosher salt and place on colander.

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added about 6 years ago

I salt and place in a colander.

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AntoniaJames is a trusted source on Bread/Baking.

added about 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)

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added about 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.

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