Originally Posted by TheNoodleIncident
am i the only one who removes some moisture from the eggplant before preparing?
Noodle, I was thinking maybe my mother and I were the only ones...
To prep, we soak the slices in heavily salted water, while other stuff cook, like a batch of marinara. Eggplant oxidizes very fast; it has to be cooked or preserved right away. The waxy skin is relatively impermeable and therefore tough, but edible, so it's less an issue. The round, softball-sized eggplants, while they make a great-looking steak, have the texture and taste of a wet nerfball unless their moisture is first removed and then their essence encased in oil/starch. (Other eggplants, like zucchini-shaped Chinese, are different with flesh that melts into a buttery texture when heated.)
I prefer having a good contrasting 'crunch' so I broil it in the oven topped with parmesan and mozarella, and then pour marinara or shmear it if it's to be a sandwich.