I make a mean eggplant parmigiana, and I owe its success to salting it and letting it weep for 30 minutes or so before I start breading and browning the slices.
I would like to try your recipe sometime soon, so thank you.
As an aside, our grown children started a family food challenge about 2 weeks into the shutdown. We rotate turns between households picking a theme for the week, and the point is to try something new, and maybe even out of your comfort zone, each week. We each make a presentation sometime on Saturday or Sunday.
Though I have been cooking and baking since I was about 11 or 12, I think our kids are sharpening my skills. Themes have ranged from “lemon” , “pastries”, and “sandwiches” to more specific categories like “Mexican”, “Polynesian”, and even “breakfast/brunch” as a theme.
It has been a fun thing to keep us together, and in touch weekly. We live all across the USA, literally from coast to coast, and destinations in between.
That’s a great family project!