Hi All,

I cook because it is fun. I really do not know what I am doing.

Okay, I give up. How do you fry eggplant without it becoming
an oil sponge?

My latest endeavor was to peal it, salt it for an hour, rinse
the salt off, and plop it into hot olive oil. You could watch
the oil disappear as the eggplant slices sucked every bit of it
up.

What am I doing wrong?

Many thanks,
-T