Wednesday, October 22, 2014
Inquirer Daily News

Do you need to salt the eggplant?

A reader writes in with this question...

Do you need to salt the eggplant?


A reader emailed me with this question: My mother always salted and drained the eggplant under weights. Is it necessary?

I also used to salt and drain the eggplant. It was part of what made the preparation of eggplant parm such a time consuming ordeal. One day, when I just didn't have the time, I skipped that step. And I honestly didn't taste a big difference. Part of the trick is to slice the eggplant on the thin side, so the slices do not hold that much water. I sliced the mine about 1/4-inch. Give it a try and let me know how it works out for you.  

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About this blog

Maureen Fitzgerald, Inquirer food editor, has been cooking for 30 years. Her blog started with her daughter, but has been continuing for the past year with school children, this spring with fifth graders at Henry Lawton Elementary in Philadelphia. The program has expanded to 10 schools, with 20 volunteers working with a total of 50 urban children. The program is partnering with the Vetri Foundation for Children and Brown’s Shop Rite is providing the food.

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