Last night I made baked stuffed eggplant. It was good, but I feel like I threw away a lot of usable parts of the eggplant. I have never handled one before, I've avoided them since I had slimy eggplant parmigan, only to discover later that they don't HAVE to be slimy.
How do I properly take the edible parts out of the inside? How do I separate it from the seeds? Are you even supposed to? I took out all the parts with seeds and ended up with almost nothing.
Sorry for my lack of any knowledge, but so many good vegetarian recipes call for it, and I really want to know how to do it right!
