Sauteed Eggplant with Crisped Bread Crumbs

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Appears in Cook's Illustrated July/August 1993

To get the best results with eggplant, there is no substitute for salting and pressing to remove excess liquid before cooking.

SERVES4 to 6

TIME35 minutes, plus 1½ hours standing

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...

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