In article .com>,
"Pete C." > wrote:

> Todd wrote:
> >
> > 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?
>
> You're trying to fry eggplant.
>
> Try a non fried recipe, there are plenty and they are generally a lot
> better.

<lol> That's the first thing I thought about too when I saw this thread.
;-) My sister generally uses it for Eggplant Parmesan. Mom used to
make a killer egg plant soup/stew.

I personally don't care for them, but I can still prepare them for
others...
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.