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WebJun 25, 2013 · There is more than one answer: If you’re slicing eggplant and you’re looking for an ultra-firm (O.K., meaty) texture, salt the slices and after 30 to 60 minutes, press them between paper ... WebAug 24, 2012 · Preheat oven to 425° F. Peel eggplants leaving lenghtwise stripes, cut in to 1-inch cubes, soak in salted water for 30 minutes, then drain and dry them. Using a large pan over medium high heat, sauté onions and garlic in 1/4 cup olive oil until they begin to soften, about 5 minutes. Add tomatoes and parsley, season with salt, pepper and sugar. WebSteps: 1. Cut off stems, peel, and slice eggplants lengthwise. Sprinkle with 2 Tbsp salt and let stand 30 minutes. Repeat with onion rings. 2. Drain the eggplant and pat dry; pat dry … bargain junkie employees