Honestly I've never 'salted' eggplant before. Normally we just fry it. I was baking this though so I didn't want it turning things juicy. Not sure it it mattered or not. The eggplant cooked up nicely.
The dish turned out really tasty. Otherwise I wouldn't have bothered posting it.
Tonight I made stuffed eggplant - I had a really big one. I had to use burger because my husband is skeptical of dishes without meat. I made a stuffing with burger, the guts of the eggplant, anegg, crumbs etc, and celery, seasoned pretty heavily with rosemary. I've never grown celery before - the stalks were small but flavorful (the celery was the star of the dish). Coated the eggplant with an oily balsamic dressing I'd made some time in the near past, and broiled it for a couple mins before adding the stuffing and baking. Oh I covered it with parm again. cuz you know, i had some. It was good, but I liked the last one better. I still have a couple more nice eggplants - I think they'll get donated to some lucky soul at the office.
Funny thing with my eggplant plants - each plant, while huge and making lots of very pretty flowers, seems to only grow one eggplant at a time. Since I've plucked the first one - maybe two weeks ago. Ive now got another growing on that plant, and it looks like there will be another on each as I've removed it's one fruit. Not sure it that's just an eggplant thing, or what??
In other gardening news, my tomatoes this year suck baloney.