I have made two eggplant recipes from the New Best Recipe cookbook.They both called for 1 TBS of kosher salt for 2 eggplants (16oz). And both times the eggplant was way too salty. Has anyone else found this problem? Neither recipe said to wash off the salted cubes or slices. Should I use less salt, or wash off the pieces of eggplant even if the recipe did not have that instruction? The eggplant parmesan recipe did have the slices washed off, but these did not.
Thanks for your help.