Is it necessary to salt and drain eggplant for eggplant parmesean?

Question

Im making eggplant parmesean where I have to cut, bread and fry the eggplant before assembling it with the sauce and cheese....Is it necessary to salt and drain the eggplant and if so what is the purpose of this step?
thanks

salt and drain pulls the water out of the eggplant mickey. but for what reason this is necessary Im not sure. thats what im asking.

Answer 1

Other wise, all the water will come out of the eggplant as you cook it, and it's assembled. Then you end up with soggy, watery eggplant parmesan! I know it's a lot of work, but really don't skip that step.

Answer 2

Salt On Eggplant

Answer 3

Eggplant is in the Nightshade family, which include tobacco. Therefore, it contains a bitter taste that some liken to tobacco tar and can be unpleasant. For best taste, salting eggplant is recommeded.

Method 1: slice eggplant lengthwise, sprinkle coarse salt and both sides, and let drain in collander for 1 hour. Rinse with water and squeeze slices gently.

Method 2: cut eggplant in 1-inch cubes and place in hot, salted water to poach. Allow to soak 15 minutes, then drain.

Answer 4

This Site Might Help You.

RE:
Is it necessary to salt and drain eggplant for eggplant parmesean?
Im making eggplant parmesean where I have to cut, bread and fry the eggplant before assembling it with the sauce and cheese....Is it necessary to salt and drain the eggplant and if so what is the purpose of this step?
thanks

Answer 5

My mother-in-law told me about that but she was just frying eggplant. She washed the eggplant and cut them up and then she soaked them in sea salt for about 3 hours. She says she do this to that certain taste out. But it worked because it was delicious. I even bought some eggplant this weekend and I am going to try it out later this week.

Answer 6

If you're searching for recipes be sure to also look for aubergine (what they call it in Europe.) If the eggplant is refrigerated it can become bitter. The salt helps to draw out some of the bitterness. It's not really a toxin, it just doesn't taste very good.

Answer 7

I think it's actually an unnecessary step. To me it doesn't seem to make much of a difference. Just more work.

The original purpose of salting the eggplant was to draw out the moisture and the bitterness inherent to eggplant.

Answer 8

my grandmother being an old italian cook. has never used the salt water thing only when grilling it or marrenating it. . but I think it might be a good idea to do this. why cause eggplant is a dry veggie and soaks up oil so to soak your egg plant in salt water for a while and then taking it out and bread it then it wont soak up all the oil in your pan and taste like oil soaked eggplant

Answer 9

I would suggest that you do this. If you don't have really young eggplant, it will turn bitter if you don't do this when you cook. The salt on the eggplant takes out some of the bitter liquid, it allows the eggpland to keep it's sweetness.

Answer 10

I make eggplant parmesean all the all the time and i never salt and drain the eggplant.