Plant Fate Flawless Work - Egg

For decades, home cooks have waged war with the eggplant. Its cellular structure is like a sponge; left unchecked, it absorbs oil by the cupful, resulting in a greasy, heavy texture that bears no resemblance to the dish intended. Its skin can be tough and bitter; its flesh can turn brown and mushy if overcooked, or rubbery if undercooked.

Here is the truth about the protocol: