The pre-salt trick on eggplants changed how I do veggie prep completely

I was getting sick of bitter, soggy eggplant parm every time until I started salting slices 20 minutes ahead and patting them dry-now they actually hold up on the flat top without turning to mush, anyone else fight with eggplant texture?

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river_wright19h ago

Salting eggplants is one of those old tricks that gets hyped way too much honestly. I've tested it side by side a few times and the difference is pretty minor if you're already buying good produce. People act like their whole dish is ruined without it, but a hot pan and some oil does the same job most of the time.