Just rec'd 2 round sicilian eggplants, weighting just over 2 lbs in total.
Never used eggplants and am uncertain how to handle them.
My questions are: do I salt them to remove bitterness or is this a thing of the past?
Do I peel them or is the skin ok to leave on? Do I slice them lenght or width, or does it really matter?
Lastly, I would love to make a truly authentic eggplant parm. Anyone with a great recipe and step by step way to handle these 2 lovely round eggplants? I would like to make this tomorrow, so a quick response would be greatly appreciated.
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