Eggplant Parmesan Recipe (2024)

FAQs

Should eggplant be peeled for eggplant parmesan? ›

The vegetable's skin is completely edible and tends to soften as it cooks, so in many recipes it's fine to leave the skin on. That said, I recommend peeling the eggplant for eggplant parmesan. As an eggplant grows larger, the skin can become tough and bitter — something that I prefer to avoid.

Eggplants are known to absorb a lot of fat while cooking. A useful tip to prevent sogginess and greasiness is to salt sliced or diced eggplant and let it sit for an hour. This helps to draw out moisture. Next, rinse and drain any liquid from the sliced eggplant, then pat dry before cooking.

"I have rarely found an eggplant that is so bitter that it needs salting. I just cut it up, toss the pieces with olive oil, and start cooking." she says. "The claim is reminiscent of a time when eggplants were more bitter. Today, eggplants are bred not to have that kind of bitterness," Jenkins explains.

Many recipes call for eggplants to be salted and rinsed to draw out any bitter juices, but this shouldn't be necessary if they're fresh. If the seeds are too defined or feel hard, the eggplant may be old and should be salted.

You want to do the most to protect your eggplant. Salting it to remove moisture before it starts cooking is very important (and letting it squeeze out excess moisture beneath the weight of a heavy pot for an hour is crucial, too). Then cut it lengthwise instead of across into medallions.

Older recipes call for salting eggplant to draw out the bitter juices, but today's eggplants are less bitter (unless very large), so salting is largely unnecessary. It will, however, help the spongy flesh absorb less oil and crisp up like a dream.

Salting: Salting removes excess liquid and some of the bitterness. Today's eggplants are bred for mildness, though, so it's not as important as it used to be (if you are frying eggplant, salting will ensure a creamy texture and rich flavor). This method works for eggplant slices, cubes, or planks.

Answer. Eggplant flesh will have tan to brown colored spots around the seeds. If this is the color you are referring to, it is edible. If the flesh is more brown than white, the eggplant may be spoiling and should be discarded.

Furthermore, adding a good amount of salt will help tenderize the eggplant and keep its shape. Let the eggplant sit: Place the seasoned eggplant over a colander for 30 minutes to an hour. Once beads of moisture start to appear, rinse your eggplant slices under cold water and remove excess salt.

What to serve eggplant parmesan with? ›

Serving Suggestions

This eggplant Parmesan recipe is hearty enough to be a meal on its own, but if you're looking for something to go with it, you can't go wrong with pasta (or spaghetti squash or zucchini noodles!) or good crusty bread.

10.99. Hand-breaded eggplant, lightly fried and topped with marinara and melted mozzarella.

If it's an extra-large eggplant, the vegetable could be older and the skin tougher, therefore, it's a smart idea to peel it. But small, young eggplant have thin, tender skins that add great texture to the vegetable when cooked.

The skin is edible, so you can leave it on when preparing eggplant. Cut off the stem and then cut into your desired shape—slices and cubes are popular options. Cut off and discard any parts that are turning brown. Those parts are more bitter than the normally creamy white interior.

Aside from its green top, the entire eggplant is edible: its purple skin, its white flesh, and the tiny seeds inside. Eggplant contains protein, fiber, and a wide range of vitamins and minerals as well as some antioxidants. Eggplant should be cooked before eating.