What is the big think about 4 minutes for blanching the eggplant. They say to ........time........ it from the dropping of the eggplant. Should I get a stopwatch that goes to the 100th of a second. Why cant they say 4 to 6 minutes so I am not under the gun. And another thing........ if I dont sweat the eggplant before I blanch it does that mean it is going to be sweating all over my dish when I make it? I dont want my eggplant parmesian smelling like a locker room!