On Sun, 22 Mar 2009 23:00:09 -0700, "Bob Terwilliger"
> wrote:

>Goomba wrote:
>
>>> 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?
>>
>> yowsa.
>> Ok... salt if you want but NOT for a freakin' hour! I've never known
>> anyone to rinse it but rather pat it dry of any extruded moisture and the
>> salt.
>> Then dip in eggwash and then flour before frying. That's how my dad did
>> his.....
>> Give that a try
>
>
>If you don't want the breading on the eggplant, try brushing it lightly with
>oil and broiling it instead of frying.
>

Here is a wonderful recipe that does a variation on that. Bake the
slices for 25-30 minutes, let cool, then just befor serving pan fry them
for 1 minute per side. Pan frying in oil gives it a richness, but many
times I just omit the oil when reheating the slices.

http://www.saveur.com/article/Food/E...moula-Marinade