Why do you put salt on eggplant? Hey what is the deal with putting salt on eggplant before you cook it? I am trying to make some eggplant parmigiana and it says "slice the eggplant, place on paper towels, sprinkle slices with salt and let sit for 15 - 30 min." After that you pat the slices dry from the liquid that comes to the top. My question is why do you have to do this? Doesn't the eggplant lose flavor?
As always chefs, thanks for the help |