This recipe simplifies the classic Italian dish for a quick-prep, family-friendly weeknight meal. Peel the eggplant and slice into 1/4-inch thick slices. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. Layer the rest of the sliced mozzarella over the sauce. Bake. If you are planning to grill or roast the eggplant slices, then you could opt out of this step, but for true classic eggplant Parmesan, the salting is still required; just ask any nonna, and she will agree. You dont. Flip and bake for 5 more minutes. Posted by: tomcat. Layer half of the sliced mozzarella on top of the eggplant rounds. That works for me, so I skip the step of salting. 4037 views. But undercooking eggplant is another story. Though thick and chewy, eggplant skin is completely fine to eat and there are some people who prefer to leave the skin on their eggplant. You dont. Eating the leaves or tubers of these plants can lead to symptoms such as burning in the throat, nausea and vomiting, and heart arrhythmias. Bake for 3-5 more minutes, or until cheese is melts. I didnt like the texture. So peeling the skin off and cubing it for roasting or sauting is the way to go," says Maria Covarrubias, in-house chef at Chosen Foods. Breading and frying is an art form. 3. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. Place another third of the eggplant rounds over the cheese. Unless the skin is reinforcing eggplant halves or slices, make sure your eggplant is peeled before cooking it and digging in. Set aside for 45 minutes, then pat each slice dry with a paper towel. The technique I talk about is 100% worth it. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. Coat each side of the eggplant with the flour. In a large bowl, on a baking sheet, or directly on a cutting board, sprinkle 1 teaspoon of salt evenly all over the eggplant slices. By Jack Gloop Bake until golden brown, about 20 minutes. This Italian-inspired dish is best when served with a side of pasta and extra marinara sauce. A common mistake that leads to this mushy mess is using too much oil. Delicious! omg this is amazing!!! Dont Forget to Share a Pic of What You Made! Make the pastella. When you re ready to cook, rinse the eggplant under cold water to remove the excess salt. The best way to keep the structure without losing texture is to peel the eggplant in stripes. Eggplant slices of the same size are neatly stacked on top of each other with the sauce and cheese. I've made this recipe in the past and absolutely loved it. Super easy and very tasty was afraid it might have been soft and gooey but it was not. In this recipe, to tackle the first challenge we lightly salt the raw eggplant slices and let them sit out for a while. The extra prep step may not seem worth it to you, but trust me it absolutely is and makes a huge difference. WebThe peel of an eggplant is completely edible. Step-by-step instructions. Actually, the best way to enjoy eggplant Parmesan is the day after you make it. Advertisement. Place in a single layer in the prepared baking dish. Peel eggplant and cut into -inch thick slices. Any other dish that had eggplant in it, Id refuse to eat. Do you peel eggplant before making Spoon on marinara sauce and sprinkle with shredded mozzarella and grated Parmesan. 4. The best way to keep the structure without losing texture is to peel the eggplant in stripes. Pre-heat oven to 425F (220C). Spread 1 tablespoon of olive oil in the bottom of each pan. Hi, friend! In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. How do you make eggplant parmesan from scratch? Its baked not fried but you dont lose any of that delicious flavor! Step. All that moisture beading up on top of the eggplant? See also What Do People Eat Eggplants With? Try a simple green salad with red wine vinaigrette, a Caesar salad, fennel salad with apples and creamy cider dressing, sauteed spinach with garlic, Garlic and Parmesan Cauliflower Mash or 2-ingredient Italian sugar snap peas. Add flour, 1/2 cup of the Parmesan cheese, minced garlic, and mint. Salting the eggplant before cooking can also remove some bitterness. For one, tangy, acidic tomato sauce will overpower the taste, and the texture will suffer too. After several hours, the slices will be leathery and chewy and not bitter at all. Combine 1 1/2 cups of the breadcrumbs with 1/4 cup of the Parmesan cheese, and place in a shallow bowl or rimmed dish. In a wide, shallow bowl, whisk together eggs and 2 tablespoons water. Add up to 3 additional minced garlic cloves. Repeat layer and cover with foil. In a 913 inch baking dish spread spaghetti sauce to cover the bottom. Cook for 4-5 minutes, flipping halfway through. Roasting is another tasty way to prepare it. Let the eggplant rounds sit and release moisture for at least 1 hour and up to 2 hours. Add flour, 1/2 cup of the Parmesan cheese, minced garlic, and mint. baked eggplant parmesan, baked eggplant parmesan recipe, Eggplant parmesan, simple eggplant parmesan. (toggling this on will prevent your screen from going dark). Mozzarella is widely available, so it's common for home chefs to reach for it to melt those eggplant slices together. You can also freeze the baked casserole up to 3 months, defrost in the refrigerator, and then bake for serving. Do You Peel Eggplant For Eggplant Parmesan : Top Picked from our Experts Set aside. Step. Its quick and easy to do so and you can enjoy delicious eggplant parm without feeling like there is plastic inside your meal. You can read the comments below and see that those who took the extra step did not regret it! There is some variation from region to region on the best cheese to use in eggplant Parmesan. Another common mistake is the leaving peel of the eggplant alone. Layer the eggplant slices in a single layer (they can overlap slightly to fit), then top with sauce and cheese. Arrange eggplant in a single layer on a parchment lined baking sheet and spray with oil. Mix well. I'll tell you what if you want it even better add in half a cup to 3/4 of a cup of provolone cheese to your mozzarella cheese mix you'd be really pleasantly surprised at what it does for the dish. To start, preheat your air fryer to 350F. Traditional eggplant Parmesan is Sicilian, but other parts of Italy have their own versions too. Step 1: Salt the Eggplant. To start, preheat your air fryer to 350F. The standard answer is yes; you should peel the eggplant. Dip each slice in egg and coat with crumb mixture. If the pastella is too thick, you can add more water. Similar to other popular nightshades like tomatoes, peppers, and potatoes, eggplants prefer a room-temperature environment. Add the tomatoes and their juices, breaking up the tomatoes as you add them to the pot. document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Eggplant parmesan tastes very similar to regular chicken parmesan. Add garlic cloves and saut until browned, stirring occasionally to prevent scorching, about 3 to 4 minutes. Preheat oven to 400 degrees F. In a shallow dish, beat eggs. And in a Neapolitan cookbook from 1903, the author suggests adding slices of boiled eggs for a hearty take on the dish. Set aside for 45 minutes, then pat each slice dry with a paper towel. In a 913 inch baking dish spread spaghetti sauce to cover the bottom. Place on plate or large baking sheet and repeat until all eggplant slices have been coated. The pastella is supposed to be about the consistency of pancake batter. Share via Email, #wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #c6a42d; }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-rating-1-33); }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-rating-1-50); }#wprm-recipe-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-rating-1-66); }linearGradient#wprm-recipe-rating-1-33 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-1-50 stop { stop-color: #c6a42d; }linearGradient#wprm-recipe-rating-1-66 stop { stop-color: #c6a42d; }. The skin is entirely edible, though with larger eggplants it can be a little tough. If your eggplant is young, tender, and on the small side, the nutrient-rich skin Bake. Set aside. Dip eggplant slices in beaten egg, then in bread crumbs to coat. Next, I dip those slices in my best homemade red sauce, dredge in panko and parm and assemble as I please,either in ttaditional layers or individually with sliced mozz, etc. Place in a single layer on a baking sheet. Dip each slice in egg and coat with crumb mixture. You ll see beads of moisture start to form on the surface of the eggplant as it sits. Repeat layer and cover with foil. If your eggplant is young, tender, and on the small side, the nutrient-rich skin Ahanov Michael/Shutterstock. Spread 2 tablespoons of marinara into the bottom of a lightly greased 913 dish. Place in a single layer on a baking sheet. It creates a light breading that is sturdy enough for the slices to keep their shape but light enough that you won't feel like you are eating a heavy fried batter. If the pastella is too thick, you can add more water. Kosher salt, as needed, plus 1 tablespoon. You want them to have a crispness that will stand up the other soggy components, the melted cheese, and the tomato sauce. Spread 2 tablespoons of marinara into the bottom of a lightly greased 9x13 dish. In a medium saucepan over medium-high heat, heat oil until shimmering. Eggplant has a very mild flavor, like spaghetti squash. Keep from overcrowding the pan by working in small batches. The skin is nasty, its not like the skin of zucchini which is ok, it has the consistency of tape or plastic. The peel of an eggplant is completely edible. She has an MA in Food Research from Stanford University. Eggplants are part of the nightshade family. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. Wonderful! Bake. One common mistake many make with eggplant Parmesan is slicing the eggplant into thick, heavy slices. After choosing the right eggplant, you will need to store it properly before you use it. If you cant decide what to serve with eggplant parmesan besides pasta, here are some great side dish ideas that would compliment this dish exceptionally well: Yes, but if that is what you are doing, I would suggest prepping it all in a disposable aluminum tray so you can pop it in straight into the oven without worries of your casserole dish cracking/breaking. Coat each side of the eggplant with the flour. The skin is nasty, its not like the skin of zucchini which is ok, it has the consistency of tape or plastic. Bake in preheated oven for 35 minutes, or until golden brown. Flip them halfway through. Dip both sides of eggplant slice into milk/egg mixture then cover with breadcrumbs, shaking off the excess. In a large bowl, on a baking sheet, or directly on a cutting board, sprinkle 1 teaspoon of salt evenly all over the eggplant slices. Season with salt and pepper and serve. Undercooked eggplant will ruin your eggplant Parmesan. Make the sauce: Heat 1 tablespoon olive oil in a 4-quart saucepan on medium heat. 3. Arrange about one-third of the eggplant slices in a single layer and cover with more paper towels. You can find the complete collection of recipes onYouTube,Facebook Watch, or ourFacebook Page, or right here on our website with their corresponding recipes. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. Peel eggplant and cut into -inch thick slices. In a large casserole dish, add 1 cup of marinara sauce to the bottom of the casserole dish. Meanwhile, prepare your ricotta mixture. Working one at a time, dredge eggplant slices in flour mixture, dip in egg mixture, and then coat in bread crumb mixture. Try one or more of these simple tweaks for a more flavorful sauce: Like many good casseroles, eggplant Parmesan makes great leftovers. Coat a 913 inch baking dish with cooking spray. If you like this recipe you may also be interested in these other eggplant recipes: Watch the video belowwhere Rachel will walk you through every step of this recipe. Salt the top side of your eggplant slices and place them on a wire rack on a baking sheet. If you don't have a food dehydrator you can use the oven at about 200 degrees.