In addition to the previous earlier tips, pick an eggplant that feels heavy for its size.

-Robin

I pretty well concur with rachael ellen and think I have seen that web site too.
I always salt an egg plant and allow it to sweat unless it's one of those long skinny Japanese eggplants.
And for parmegana or for lasagna I always peel...in fact I peel unless I know it was picked no earlier than day before yesterday.
When I peel and slice an egg plant, I then stack it up the way I sliced it apart and salt each layer and then sit an upside down glass pie plate on top of the stack as a bit of a weight and let it weep for about 30 minutes.
I then rinse the brown goo off and with it any salt that's left and then pat it dry and proceed.
Egg plant should feel about like a ripe pear...if it feels like a sponge, change your dinner plans!
Linda C

I allow salted eggplant slices to rest for at least an hour, and I have also left them for as long as two hours, but longer than that is not good.

When selecting eggplants, I have found that the ones that are longer and thinner tend to be better than the ones that are large and round. I never peel any eggplants.

I make Eggplant Parmigiano whenever eggplants are on sale, and so the ones I buy might be slightly old, but they are still good.

Lars

Hey Lars:
The ones that lay around for 2 hours ( with a beer )
must be Male .

Rachel:
See that !!! And you said there was no difference.

Lars: Did you ever get your Allergy test?
Lou

Pickled eggplant!

Very firm. Very glossy. (A few imperfections on the skin that look like claw marks are not a big deal. It's when the skin begins to look shriveled that you have a prob.)

Well, I just posted this on another thread, so I might as well repeat it now. A scientist friend told me to avoid eggplant with a deep indention on the end -- instead, to choose one with a shallow 'scar' on the bottom. Rarely bother to sweat it, but I've never had a bitter eggplant following her method of selection.

sm

All I can do is concur with the advice you have been given and say that I am now craving Moussaka. I know what is for dinner one night this week!

Alexa

Thanks, everyone!

Just one more note -- I now also salt my eggplant almost always (much less bitter), but the first time I did it I didn't know to rinse the salt off of it before using -- and got a very icky salty product! Just thought I'd pass that tip along, as I was once an eggplant newbie too!

Emily

Firm, smooth and with bright skin. -maria

Julia Child also advised buying eggplants that don't have the dimpled bottom.
I salt the slices and just blot with paper towels rather than rinse.

I do the same as Christine - I wipe them with a towel rather than rinse. I usually use a tea towel rather than a paper towel, but they do get stained.

Lou, no I still haven't had the allergy test. I guess I'm not curious enough. I might buy a home allergy test, however.

Lars

kframe, you probably don't want my recipe for Parmigiana di Melanzane (Eggplant Parmesan) because it's a heart attack waiting to happen. lol But if you're craving eggplant, here's an ancient recipe from Gourmet Magazine that takes the fried version to a new level.

Slice eggplant (approx. 1/2" thick). Beat an egg with 1/2 tsp. kosher salt.

Dredge eggplant slices in cornstarch, tapping against side of bowl to remove excess. Dip in beaten egg to coat.

Dredge in seasoned breadcrumbs, pressing so that crumbs will adhere.

Dry briefly on paper towels.

Heat oil to 375 degrees. Fry battered slices for a couple of minutes on each side, until golden-brown. Drain on paper towels, sprinkling immediately with more kosher salt.

sm

Oh, another thing about eggplant! They are sponges when it comes to oil! I read somewhere that in some Middle Eastern country or other (I can't remember which), to say that a woman doesn't even care how much oil her eggplant soaks up is to call her a poor housekeeper and money manager.

They do seem to soak up just about any quantity you put in the pan, so with many recipes I cook them, at least partially, on the grill first, just brushing enough olive oil on them to keep them from sticking, before I add them to a pan with oil.