• Leave it on. The tastiest parts are just under the skin and you'll cut them off if you peel it. Tastes differ though...
  • I prepared eggplant LOTS of times! I never left the skin on. THE "secret" to any good-tasting eggplant dish is to get the eggplant to give-up or surrender that dark brown, bitter juice or liquor. This is what I do: To save as much of the eggplant as possible, cut-off the green/brown top and stem. I cut-off the top just below the end of those triangle-shaped leaves, which "hug" the eggplant's body. I also cut off the brown bottom or "belly button". If it's "an outie”, simply cut off that tip. "An innie", try to save as much of the eggplant as possible. Do your best to cut-off just that part. Use a potato peeler or vegetable peeler to peel the eggplant. After it's "topped", "bottomed" and peeled, you can cut it in strips or discs. You can also cut the eggplant in half, lengthwise and cut half-moons. Whichever shape you decide or the recipe calls for, do your best not to cut them any thicker than 1/4" to 1/2" thick. Once the eggplant is cut to the desired shapes and size, put the eggplant in a large strainer or colander. Then put that colander or strainer in a larger pan for the bitter liquid to drain away from the eggplant and into that larger pan. To begin the leeching process, sprinkle a little table salt on the eggplant. Put a plate, smaller than the colander or strainer on top of the salted eggplant. Weigh-down the eggplant and plate with a brick covered with aluminum foil or plastic wrap. If you don't have the brick or don't want to spend the money on a brick, fill a pot with water and put it on top of that plate. From the refrigerator shelf to the pot of water, this is the order you'll have the entire "Rube Goldberg-like" set-up (bottom to top): Refrigerator shelf Large Pan to act as the reservoir for the dark brown liquid. Salted eggplant. Plate. Pot of water or plastic-wrapped or aluminum foil-covered brick. Put this in the refrigerator and allow the salt, plate and the pot or brick to do the work they were intended for. This will take about 2 hours. (The longer, the better.) Sometimes I did it overnight. Discard that VERY bitter, dark brown liquid. Once the bitter juice is extracted from the eggplant, you can do anything you want with the eggplant. Wash the eggplant under cold water. Dry it with kitchen towels or paper towels. You can bread it then fry it or deep fry it. Saute it. Bake it. Make lasagna. Eggplant Parmesan. OR to get the proper size and thickness of the eggplant dish you are planning to make, Google "eggplant recipes". Thanks for asking your Q! I enjoyed answering it! VTY, Ron Berue Yes, that is my real last name! Sources: My wonderful family! Graduate of the Culinary Institute of America, New Haven, CT campus. Was in the Food and Beverage business over 26 years. "THE University of Hard Knocks" also known as ("a/k/a") "life's valuable lessons".
  • It is just preference. You can peel the skin off or leave it. Try it both ways and see which taste good to you.
    • Azlotto
      Good answer...Hello, HoboJoe.
  • Leave the skin on. Slice it about 1/4" thick, swizzle in egg/flour mixture and fry to golden brown. Add salt and pepper and you will be surprised by how good it is.
  • I've only prepared it a few times (Eggplant Parmesan) and I always left the skin intact.

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