I wanted to make eggplant parmiggiana without the breading and frying. I sliced the baby eggplant (full of seeds), rubbed it with oil and lightly salted it and roasted it in the oven until just tender. Made the parmesan casserole. Just took it out and it is soupy. The eggplant released an ocean full of water.
Please help; I really love this dish.
Also, for zucchini and eggplant when you make it traditionally, egg wash, breadcrumbs and fry, how do you get the breadcrumbs to stick to the eggplant/zucchini. Is salting and letting it release water a must?