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Old 09-24-2010, 09:03 AM   #1
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Eggplant Parmesan

I am making Eggplant Parmesan for the first time this weekend - any tips or tricks for me? Do you peel the eggplant or leave the peel on, I have seen recipes for it both ways???

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Old 09-24-2010, 09:49 AM   #2
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I leave it on. Be sure your oil is hot when you go to fry the breaded eggplant. I use a non-stick skillet and tend to occasionally wipe it clean if I see burned breading in the oil.

I also use a mixture of shredded mozzarella and sliced provolgn in mine.
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Old 09-24-2010, 10:00 AM   #3
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We leavit on too.
We oven bake our breaded eggplant to save on the grease.
We also add a little honey to the tomatoe sauce to cut the sharpness.

I like the provolone idea!
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Old 09-24-2010, 10:08 AM   #4
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I leave the skin on too. I use fresh mozzarella and parmesan cheeses.
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Old 09-24-2010, 11:24 AM   #5
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I saw a Throwdown with Bobby Flay...
The winner dude peeled his eggplant, and sliced it LENGTHWAYS, in really thin slices.
Fried those and layered them.
Sounded REALLY good, and I dislike Eggplant Parm.
Lots of thin layers, said the eggplant didnt overpower the dish....
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Old 09-24-2010, 11:32 AM   #6
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Some folks make the dish is a lasagna style with more thin layers. I like to slice the EP thicker and make a discrete stack with sauce and cheese. I bake these and top with sauce. There are all kinds of variations.
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Old 09-24-2010, 11:57 AM   #7
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Quote:
Originally Posted by GrillingFool View Post
I saw a Throwdown with Bobby Flay...
The winner dude peeled his eggplant, and sliced it LENGTHWAYS, in really thin slices.
Fried those and layered them.
Sounded REALLY good, and I dislike Eggplant Parm.
Lots of thin layers, said the eggplant didnt overpower the dish....

Thanks for sharing - I'm going to try this next time.
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Old 09-25-2010, 07:32 AM   #8
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I am going to try this one this week
Eggplant Rollatini recipe at Kraftfoods.com
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Old 09-25-2010, 08:12 AM   #9
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Quote:
Originally Posted by letscook View Post
I am going to try this one this week
Eggplant Rollatini recipe at Kraftfoods.com
I got this recipe in their newsletter this past week and copied it to try, it looks so good and seems easy.
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Old 09-25-2010, 10:32 AM   #10
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I usually peel mine, then dip the 1/4-inch thick slices into beaten egg and then into Panko bread crumbs seasoned with a little Italian seasoning. Once I've breaded the slices, I place them, in single layers, on waxed paper and refrigerate for about an hour before I lightly pan-fry them in a little olive oil until browned and crisp. I drain the browned slices on wire racks as I prepare my baking dish with sauce, then I layer the slices with sauce and a variety of grated cheeses. Always get great reviews.
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