For a long time, eggplant was my white whale of summer produce. It was always delicious when I had it in restaurants, but I struggled to get the texture just right when cooking it at home. I suspect ...

C.B. writes, ""I placed first in the Microwave Casserole category with my shrimp-eggplant casserole" in 1986, the same year that Crawfish Zerpa (elsewhere in the archive) won the grand prize. "Also, ...

To salt or not to salt — that is the fundamental eggplant question. Conventional cooking wisdom holds that you should always salt (and drain) eggplant before cooking. And there is some merit to this.