Eggplants, those finicky, purple monsters in the produce department, are an incredibly versatile fruit (yes, fruit!) with a rich history in many cultures, but they can be challenging to perfect. You can stuff one with walnuts to whip up a , fry it with honey to make , or mix it up with some spices and other vegetables to . However, perhaps one of the most recognizable ways to cook an eggplant is the Italian specialty, Parmigiana di Melanzane, or eggplant parmesan — though it too can be tricky to get just right, as too much moisture will leave the dish mushy and oversaturated instead of crisp and tender.
The effort pays off, as a perfectly cooked eggplant parm is a beloved staple of any Sunday dinner. To eliminate the possibility of squishy eggplant parm, you only need to coat both sides with a bit of salt and let the uncooked eggplant sit on your counter for at least30 minutes. If you give your salt time to draw out extra moisture from your eggplant, and make sure to properly bread and fry it, you can kiss those mushy eggplant parms goodbye.
Proper salting leads to better frying and a crispier eggplant parm After slicing your glossy, purple fruit into even segments, sprinkle salt onto both sides and let it sit until you see tiny droplets of water accumulate. This is your cue that the salt is working, drawing out that unneeded moisture and leaving you with a blank canvas primed for seasoning. Take a paper towel, pat dry your eggplant slices, and be sure to wipe away the laye.