I just cut into my eggplant and I found it brown inside. I was a little shocked considering it's perfect on the outside. Anyways, I have it sweating in a colander with salt. The colour is like an apple after it's started to oxidize.
Can I still use it to make my grilled eggplant parm? I don't care about the colour since it'll be cooked and put in a casserole dish. My only concern is getting sick. That's never fun