Last night I tried to make eggplant parmigiana and the problem came with drying out the eggplant. The recipe called for sprinkling the eggplant "generously" with salt. It didn't indicate how much salt to use, nor how I would get the salt off. I thought, "maybe it will come off in the hot oil?" Well, it didn't. The final result was too salty to eat.
Any suggestions on how to prevent this in the future?
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