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-   -   Eggplant Parmesan (http://www.discusscooking.com/forums/f17/eggplant-parmesan-67121.html)

pbnjgourmet 09-24-2010 08:03 AM

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???

DaveSoMD 09-24-2010 08:49 AM

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.

4meandthem 09-24-2010 09:00 AM

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!

Andy M. 09-24-2010 09:08 AM

I leave the skin on too. I use fresh mozzarella and parmesan cheeses.

GrillingFool 09-24-2010 10:24 AM

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....

Andy M. 09-24-2010 10:32 AM

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.

SweetTeboho 09-24-2010 10:57 AM

Quote:

Originally Posted by GrillingFool (Post 922226)
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.

letscook 09-25-2010 06:32 AM

I am going to try this one this week
Eggplant Rollatini recipe at Kraftfoods.com

Zhizara 09-25-2010 07:12 AM

Me Too
 
Quote:

Originally Posted by letscook (Post 922481)
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.:chef:

Katie H 09-25-2010 09:32 AM

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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