How Do You Make Eggplant Parmesan Not Watery?
One way to make eggplant Parmesan not watery is to salt the eggplant slices and let them sit for about 30 minutes before cooking. This draws out excess moisture from the eggplant. After salting, rinse the eggplant slices thoroughly and pat them dry with a paper towel. This will help to ensure a crispier, less soggy eggplant Parmesan. Additionally, avoid using too much sauce and cheese, and make sure to spread them evenly over the eggplant slices. Lastly, don’t overcook the dish, as this can also result in a watery texture.