What salting does—and what it does not
Eggplant and tomatoes make a natural pair: one turns soft and savory in the oven, while the other supplies acidity and juice. The question is how to keep both from releasing so much liquid that the finished bake becomes a stew. Salting the eggplant can help, but it is an optional tool rather than a rule.
Salt draws some moisture to the cut surfaces of eggplant. Blotting that moisture away before cooking can help the slices brown and may give the finished dish a slightly firmer texture. Salting is sometimes recommended to remove bitterness, but an eggplant that tastes mild to begin with does not need that treatment. Variety, maturity and storage can all affect flavor; salting is not a reliable way to rescue an eggplant that tastes unpleasantly bitter.
When to salt the slices
Salt the eggplant if it is especially large or seedy, if you are using thick slices, or if you want neat layers that hold their shape when served. Sprinkle the slices lightly on both sides, set them in a colander or on a towel-lined tray, and leave them for about 20 to 30 minutes. Pat them thoroughly dry. There is usually no need to rinse a light salting; if you used a heavy hand, rinse briefly and dry the slices well.
Skip salting when the eggplant is small and firm, you are short on time, or you prefer a softer, spoonable bake. Roasting the slices before assembling the dish is useful either way. It gives the eggplant a head start on cooking and lets some moisture evaporate. Do not try to compensate for skipping salt by pouring in more oil: eggplant absorbs it readily, so brushing or tossing the slices lightly is enough.
A simple eggplant and tomato bake
For a small baking dish, gather one medium eggplant, three medium tomatoes, two tablespoons olive oil, one small garlic clove, a handful of basil or parsley, and about half a cup of grated Parmesan or a similar hard cheese. Have salt and black pepper ready. A small handful of breadcrumbs is optional if you like a crisp top. Choose tomatoes that are ripe but still firm enough to slice.
Heat the oven to 400°F (205°C). Cut the eggplant into rounds about half an inch thick. Salt and dry them first if you have chosen to do so. Arrange the rounds in a single layer on a baking sheet, brush with about one tablespoon of the oil, and roast for 15 to 20 minutes, turning once, until they are beginning to soften and color. Meanwhile, slice the tomatoes and mince the garlic.
Lightly oil an approximately 8-inch square baking dish with the remaining oil. Layer the roasted eggplant and tomato slices, scattering garlic, herbs, pepper and a modest amount of salt between layers. Keep in mind that the cheese, and any salt already used on the eggplant, will add seasoning. Sprinkle the cheese over the top, followed by breadcrumbs if using. Bake for about 20 to 25 minutes, until the tomatoes are bubbling and the eggplant is fully tender. If the topping needs more color, leave it in for a few more minutes and watch it closely.
Keeping the bake flavorful, not watery
Tomatoes contribute as much liquid as eggplant does. If yours are particularly juicy, let the slices sit briefly on a plate and leave behind the liquid they shed before layering them into the dish. Avoid packing the layers too tightly, and use a dish wide enough to expose some of the top to the oven’s heat. A deeper, crowded dish may need longer to heat through and will retain more liquid.
Let the bake rest for 10 to 15 minutes before serving. The juices settle, the layers become easier to lift, and the flavors remain just as good at a warm rather than piping-hot temperature. Serve it with bread to catch any tomato juices, or alongside a simple grain or green salad. Leftovers can be refrigerated promptly in a covered container and reheated until hot; the texture will be softer the next day, but the dish will still make an easy lunch.
