Any tips to avoid soggy, oily eggplant when pan frying/browning?
When I've attempted it, I have to throw it out because it soaks up oil like a sponge.
About how long does eggplant at 1/2 - 3/4" thick take to be fully cooked?
I was thinking perhaps I should bake it rather than brown it but then I'd miss the
crust. At 110-117 degrees these weeks here in the desert, it's too hot outside to fiddle with a grille.
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