"Phred" > wrote

> I can't say I'm entirely convinced by some of the other "reasons"
> offered in this thread to date. Perhaps there's some point in that
> "draining out the water" bizzo; but maybe just sitting the slices
> between layers of absorbent paper for half an hour or so would be just
> as effective? And less likely to lead to higher blood pressure. :-)

Perhaps you don't fry the slices of eggplant. I prefer them
fried for the texture of the final dish. The water doesn't just
drain out of them and the salt draws it out. If you fry them
undrained, they will sop up oil like a sponge.

nancy