There's another way to cook eggplant so that it doesn't need to be
soaked in salted water in order to keep it from soaking up grease when
it's fried, and that's to broil it.
It's delicious, and here's the recipe:
Set a rack in your oven on the second step from the top, and turn on
the broiler.
If you don't have a non-stick cookie sheet, line what you have with
aluminum foil, spray it with vegetable oil, and set it aside.
Next, slice an eggplant radially into about 3/8" thick slices, amply
butter one side of each slice with mayonnaise, sprinkle it more than
generously with grated - not shredded - parmesan, and place it, raw
side down, on the cookie sheet.
When the cookie sheet is full, put it in the oven and broil it for 3-5
minutes until the parmesan browns nicely.
When that happens, take the tray out of the oven, let the "cookies"
rest for a few minutes, then flip them over and amply butter the raw
sides with mayonnaise and more than generously sprinkle parmesan over
the raw sides before returning them to the oven.
In three to five minutes they should be done.
>
>I quarter butternut squash lengthwise and grill it on the barby. (I
>also like it as a soup.)
>
> ...Jim Thompson