The Strategy
Eggplant is easy to make and delicious in casseroles like eggplant Parmesan and moussaka, but it's also good all by itself. Salting the slices and letting them sit for 10 or 15 minutes draws out the juices and takes away the bitterness. Eggplant is like a sponge, so it soaks up the olive oil you give it, and that's what makes it taste so good.
Technique Summary
Slice the eggplant evenly, salt it in a colander, then roast it on an oiled baking sheet with more olive oil, salt and pepper at about 375 degrees until golden brown. Stack the slices with a roasted portobello cap, bell pepper, zucchini, spring onion and plum tomatoes, and top it with mozzarella for a main meal, a side dish or an afternoon snack.
Chef's Checkpoints
- Keep every slice the same thickness. Thinner slices cook quicker, and thicker ones take a little more time.
- Let the salted slices sit 10 or 15 minutes so the bitter juices drain out.
- They're done when they're golden brown and soft but not too mushy, anywhere from 15 to 25 minutes depending on how thick you cut them.