Broiled Eggplant Slices
Appears in Cook's Illustrated July/August 1993
WHY THIS RECIPE WORKS
For an eggplant recipe with rich, meaty flavor, we turned to salting. We found that eggplant must macerate for at least 1 1/2 hours, preferably for two to three, to allow the salt to do its job. Salting alone, however, was not sufficient. T...