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Photo: A.A. Newton When consumed in casseroles and sandwiches, “breaded and fried” seems to be the default preparation method for eggplant. As a person of Southern origin, I am not opposed to a breaded and/or fried thing, but eggplant doesn’t need it. There are two other efficient ways to prepare eggplant for layering into casseroles and sandwiches, and neither of them require an egg dip. Fry it on salt We’ve covered this method before , but it works so well (and I have been using it so often), it deserves to be highlighted again. A.A. Newton first learned of the technique in one of Kris Yenbamroong’s Instagram stories , and it has to be the least fussy eggplant prep technique I’ve ever seen: Instead of salting the eggplant and frying it in quarts of oil, he tosses raw, totally un-prepped slices into a salted pan with no oil at all. The cooked eggplant slices get layered with copious amounts of olive oil, garlic, chili flakes, and herbs, like a lasagna. In addition to the complete lack of salting and draining, this method is also devoid of cooking oil. Yenbamgroong finishes the salt-fried slices with olive oil after they’re cooked, but the super hot, dry salt gives the eggplant smoky, evenly charred outsides and silky insides, without any soggy spots. (Salt, as it turns out, gets incredibly hot in a pan, so any moisture coming out of the eggplant evaporates quickly.) You can layer these deeply browned slices in a […]