The eggplant is a strange vegetable. It is almost as spongy as a mushroom. Imagine several bubbles full of water sorrounded by the actual pulp.
I have often heard people saying they dislike eggplants. The reason? they are slimy and greasy in the mouth.
Do you know why?
The water evaporates at 100°c ( 212 F). The oil where you cook them has a superior temperature. So, what happens is that the water evaporates, making foam in the pan and steam over it. Then the empty bubbles fill up with oil.
The only wise thing to do is to take out the water before you cook them.
The "big magnet" of the water is the salt.
Many people know it. So what they do is to sprinkle salt on the slices of eggplant before they cook it.
But the result is often not satisfying.
What to do, then?
SQUEEZE IT!
STRONG!
AND ONE TIME IS NOT ENOUGH!
(eggplants are squeezed in the cloth)
phots by Silvia Maggiotto
photo by Marianella Ramirez
Only in this way you can obtain delicious, delicate, not greasy Eggplant Parmesan.
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