Eggplant Parmesan Recipe (2024)

FAQs

Do you leave the skin on eggplant for eggplant parmesan? ›

There is no need to peel the eggplant prior to cooking it, unless it's very large, in which case the outside could be tough and a bit bitter. I like to leave it on, especially for this recipe.

Modern eggplant has had bitterness nearly bred out of it, so many cooks have given up the practice. Salting the slices for eggplant Parmesan is not to prevent bitter flavors, but to season the eggplant itself and, at least in my experience, keep the eggplant from sucking up too much of the olive oil from frying.

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.

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.

Carefully rinse each piece of eggplant under cold water, making sure you remove all the salt.

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.

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

A common mistake that leads to this mushy mess is using too much oil. Of course, you want to fry the slices, but they do not need to be deep fried. You want them to have a crispness that will stand up the other soggy components, the melted cheese, and the tomato sauce.

Not cooking it in enough fat.

You need to be a little more generous in order for there to be enough oil on the outside of the eggplant to cook properly. Follow this tip: Don't be afraid of fat when cooking or roasting eggplant, as it needs it.

Which cooking method is appropriate for eggplant? ›

Fried or baked eggplant is delicious, but they are not the only ways to cook eggplant. Try it sautéed, stir-fried, grilled, or broiled.

While the skin of a small young eggplant is edible, the skin becomes bitter on larger or older eggplants and should be peeled. When in doubt, the answer to, "Do you peel eggplant before cooking?" is yes, peel it. Use a vegetable peeler or paring knife to remove the skin.

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 can probably be left on for skillet frying or braising. Otherwise, peel the skin and then slice or cube the flesh.

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.

Remove the skin after you cook the eggplant.

Use your non-dominant hand to hold the slice or section of eggplant in place, then use your dominant hand to carefully slice off the skin, removing as little flesh as possible in the process.