|
In response to
"No, making eggplant lasagna. -- nm"
by
kelly
|
yah, should be no need to salt.
Posted by
b. (aka starrynit)
Jan 21 '16, 16:38
|
the one thing that salting can do (aside from the questionable bitterness thing) is take some excess moisture out; so, if the slices feel pretty moist, I just press down on them after placing them between towels/paper towels. I also slice a little thinner if the eggplants seem on the firmer side, so they end up somewhat softer after baking.
I'd seen someone on tv, maybe lidia bastianich?, not salt years ago; and that made me google when I started to really restrict extra salt. there are mixed opinions, but the writer above actually experimenting was nice to see.
|