After salting both sides of the... panels? Wings? Patties? After salting both sides of the eggplant slices, I left it to drain on a plate for an hour. Next time I'll leave it in a colander in the sink- a lot of moisture did come out and it pooled on the plate. I put paper towels between the slices and pressed out more liquid before assembling the rest of the ingredients.
I rubbed olive oil all over the eggplant surfaces and stuffed with sliced yellow tomato and onion. Then I roasted in the oven for 45 min at 350. Then I added shredded mozzarella all over, upped the temp to 400 and baked an additional 15 min. Finished with chopped basil:
Not pictured but also added: grated cured egg yolk all over the top (made this veg dish more savory and filling as a main course). This was delish! Definitely made me a FAN of eggplant, har har har. Next time I'll smear pesto over the eggplant cut surfaces and forgo the basil garnish.
I've got an Asian-inspired plan for the other eggplant tonight: miso glazed and broiled. Will serve with ssam since we have a whole head of leafy lettuce to eat.
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