pbnjgourmet
Assistant Cook
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???
Eggplant Parmesan
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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.
I also use a mixture of shredded mozzarella and sliced provolgn in mine.
4meandthem
Half Baked
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!
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.
Certified Pretend Chef
I leave the skin on too. I use fresh mozzarella and parmesan cheeses.
GrillingFool
Head Chef
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....
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.
Certified Pretend Chef
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
Senior Cook
letscook
Head Chef
I am going to try this one this week
Eggplant Rollatini recipe at Kraftfoods.com
Eggplant Rollatini recipe at Kraftfoods.com
Me Too
I got this recipe in their newsletter this past week and copied it to try, it looks so good and seems easy.
I got this recipe in their newsletter this past week and copied it to try, it looks so good and seems easy.
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.
pbnjgourmet
Assistant Cook
Thanks for all the tips. I also heard that it is better the next day so I am going to make it today and serve it tomorrow. Recipe to come when I am done...
pbnjgourmet
Assistant Cook
TheNoodleIncident
Senior Cook
am i the only one who removes some moisture from the eggplant before preparing? i think it makes for a better final product....slice the eggplant however you like (with or without peel), sprinkles heavily with salt, place between layers of paper towels and apply some weight for up to an hour.....then wipe off the salt and continue as normal
spork
Head Chef
Noodle, I was thinking maybe my mother and I were the only ones...
To prep, we soak the slices in heavily salted water, while other stuff cook, like a batch of marinara. Eggplant oxidizes very fast; it has to be cooked or preserved right away. The waxy skin is relatively impermeable and therefore tough, but edible, so it's less an issue. The round, softball-sized eggplants, while they make a great-looking steak, have the texture and taste of a wet nerfball unless their moisture is first removed and then their essence encased in oil/starch. (Other eggplants, like zucchini-shaped Chinese, are different with flesh that melts into a buttery texture when heated.)
I prefer having a good contrasting 'crunch' so I broil it in the oven topped with parmesan and mozarella, and then pour marinara or shmear it if it's to be a sandwich.
Constance
Master Chef
I fixed that dish once...DH said even a piece of cardboard would taste good fixed that way!
betterthanabox
Senior Cook
I love to use eggplant. It is great when fried or baked. These are my tricks for making my eggplant parm.
I cut thin slices of small or medium sized eggplant leaving the skin on. If you use smaller eggplants there are less seeds.
I dip the slices in an egg mixed with a little bit of water and some italian seasoned breadcrumbs. Make sure you use the flavored ones, it not only gives a great flavor but also give a good crunch.
I also like to do a layering thing in the pan sort of like lasagna. You can use a host of cheeses from ricotta and Parmesan to shredded mozzarella or sliced provolone.
Make sure you have a nice smooth and flavorful sauce.
I like to top mine with extra cheese and a sprinkle of bread crumbs.
With the leftovers you can make eggplant parm subs!!
Good Luck!!
Joy
-Better than a box
I cut thin slices of small or medium sized eggplant leaving the skin on. If you use smaller eggplants there are less seeds.
I dip the slices in an egg mixed with a little bit of water and some italian seasoned breadcrumbs. Make sure you use the flavored ones, it not only gives a great flavor but also give a good crunch.
I also like to do a layering thing in the pan sort of like lasagna. You can use a host of cheeses from ricotta and Parmesan to shredded mozzarella or sliced provolone.
Make sure you have a nice smooth and flavorful sauce.
I like to top mine with extra cheese and a sprinkle of bread crumbs.
With the leftovers you can make eggplant parm subs!!
Good Luck!!
Joy
-Better than a box
betterthanabox
Senior Cook
As a fellow cook with a new blog, I just wanted to tell you that I really like your blog!!
Good luck and Hope you get tons of followers!!
Joy
http://waybetterthanabox.blogger.com
legend_018
Head Chef
Thanks - i'm enjoying your blog. On a side note - how do you make your honey wheat bread. I don't have much experience with breads and I don't have a bread maker.
pbnjgourmet
Assistant Cook
Legend - I use my bread maker to mix all the ingredients:
I started with this recipe from allrecipes.com and have modified it.
1 1/2 cups water (70 to 80 degrees F)
1/2 cup honey
1 1/2 teaspoons salt
2 cups bread flour
1 cup whole wheat flour
3/4 cup rye flour
3/4 cup cornmeal
2 1/4 teaspoons active dry yeast
My recipe:
1 1/2 cups water (70 to 80 degrees F)
1/2 cup honey
1 1/2 teaspoons salt
2 cups bread flour
2 cup whole wheat flour
1/2 cup corn meal
2 1/4 teaspoons active dry yeast
Sometimes when it is mixing I have to add a little water. You can mix all these ingredients by hand and then let it rise for an hour and a half. Then I bake it in at 350 degrees for 33 minutes.
I started with this recipe from allrecipes.com and have modified it.
1 1/2 cups water (70 to 80 degrees F)
1/2 cup honey
1 1/2 teaspoons salt
2 cups bread flour
1 cup whole wheat flour
3/4 cup rye flour
3/4 cup cornmeal
2 1/4 teaspoons active dry yeast
My recipe:
1 1/2 cups water (70 to 80 degrees F)
1/2 cup honey
1 1/2 teaspoons salt
2 cups bread flour
2 cup whole wheat flour
1/2 cup corn meal
2 1/4 teaspoons active dry yeast
Sometimes when it is mixing I have to add a little water. You can mix all these ingredients by hand and then let it rise for an hour and a half. Then I bake it in at 350 degrees for 33 minutes.
