I don't know about dense fleshed eggplants, but one way to get around the oil sponge problem is to microwave them instead of frying.
Frying makes such a mess, and the eggplant tastes more like oil and breading than eggplant. I just peel mine with a potato peeler, slice into 3/8 ' thick slices, and lightly brush them on both sides with extra virgin olive oil. Then layer them two slices deep on a large plate and microwave them until soft, about 8-10 minutes. When done this way you can taste the fresh eggplant as well as the fruity olive oil and they are absolutely delicious!
Once cooked they are ready to use in your favorite dish, or layer them between sheets of wax paper in a Tupperware bowl and freeze them for later use.
Fast, easy, tasty, and no mess - what else can you ask for.
TomNJ
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