28 Sep '14, 12pm

What to do with an overload of eggplant

What to do with an overload of eggplant

It’s when oil is introduced to the preparations that the trouble begins. Eggplant is a sponge and, given the opportunity, will soak up any oil in reach, which is why sautéing and deep-frying can leave it tasting heavy and greasy. Salting leaches out moisture and condenses the flesh, reducing its tendency to absorb and helping it stay crisp and light. This, I learned from The America’s Test Kitchen Family Cookbook , is an important step toward making a good eggplant parmesan. But the real key to achieving eggplant parmesan success is skipping the stovetop, frying-in-batches method altogether. America’s Test Kitchen’s method calls for baking the breaded eggplant on two preheated baking sheets, a step that not only saves time but also produces eggplant with superior taste and texture, emerging from the oven evenly golden without a hint of greasiness.

Full article: http://grist.org/food/what-to-do-with-an-overload-of-eggp...

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