Is it worth pre-salting eggplant or is it a waste of time?

I used to always salt eggplant slices and let them sit for 20 minutes to draw out moisture, and it made them less spongy when I fried them up for eggplant parmesan last month. But my buddy swears he just skips that step and throws them straight in the pan, and his came out just as good with no bitter taste. So what changed for you between salting and not salting, and which side do you land on?

2 comments

2 Comments

elizabetha921mo ago

Totally feel you on this one. I go back and forth on it myself depending on how much time I got. Sometimes I just dont have the patience to wait and it still turns out fine, so I land on skipping it most of the time now.

abby_chen1mo ago

Depends on how much time I got" - that's kind of my whole thing. Is it really that deep? It's eggplant, not rocket science.