I’m in a total summer mood, Katie, so I think this would pair amazingly well with some beef and veggie skewers, or some simple bbq chicken! It honestly goes with just about anything.

You know… Now that you mention it, Linda, I remember hearing this somewhere many years ago. Do you find it changes anything in regards to the taste or texture?

I recently found out (or so the news report said) that any cheese that has been aged 6 months or more is naturally lactose free, as the bacteria eats it all up. In that case, you could use any cheese that comes aged!

Being lactose intolerant, I’m going to leave out the mozzarella. I can use the grated Parmigiano (no lactose),going to mix with bread crumbs on top only. Any other suggestions ?

Salting draws out some internal water, which may contain minor traces of water-soluble vitamins like B vitamins and vitamin C. However, the amount of vitamins lost in the sweating liquid is minimal. Eggplant isn’t particularly high in water-soluble vitamins to begin with. Its main nutrients are fiber, manganese, antioxidants, and small amounts of B vitamins.

So unless you’re drinking the sweating liquid (not recommended!), you’re losing only a tiny fraction of nutrients.

This is a great tip for those who want to keep every last nutrient in their dish, Susan! In baked goods I almost always add oats at the bottom to absorb the liquids, but never thought of adding uncooked pasta for savory dishes, which would absolutely act in the same way. Thanks!

Very much appreciated, Joanie! The photos take a lot of work, but I know they are appreciated and valued by readers, so I try to do my best each time.