I am making some eggplant rolls for dinner tonight (can't think of the official name right now). Eggplant sliced long and filled with angel hair pasta, rolled, and baked with marinara sauce.
Do any of you soak your eggplant with salt before frying to extract excess moisture? I did it once and the eggplant was too salty.
Also, can I avoid having to fry it by roasting it in the oven? What's the procedure for oven roasting and do I need to salt it first (the moisture thing) if I choose that method?
Thanks for any suggestions.