On Tue, 13 Dec 2005 13:55:16 -0500, Nancy Young wrote:

>
> "aem" > wrote
>
>> The big roundish European eggplants often have that bitterness, which
>> the salting/rinsing reduces.
>
> Now I have a real jones for eggplant parm, I will be making
> this sometime this week. Love that stuff. Yes, I do salt and rinse.
>
> nancy

My 2 cents

There was a thread a month or 3 ago about how eggplant will suck up all
the oil it is frying in and become soggy. The salting and draining of the
eggplant is to collpase the eggplants cells (well some of them)which
reduces the eggplants tendancy to drink up oil and thus getting soggy.

You can rinse off the salt before use if you desire...just be sure to pat
dry, well, after you rinse.