Gracie, when I make it, I do use the salt. I was told by my Italian ex-mother inlaw that the salt helps to remove moisture from the eggplant..thus making it less mushy (not sure if it's true) I peel it, slice it and then line a colander with it and put a large pan filled with water on top of it to squeeze out the moisture. I leave it that way for about 20 minutes or so. After that, I dip it in flour, egg and milk mix and then bread crumbs. It tastes so good I usually end up eating a few slices before putting it in the pan with the sauce. Good luck! I've tasted your cooking so I know it will be excellent!
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