Its a dish that I grew up on, and Ive continued to serve the flavorful meal to my own family as well! To get right down to it, no, it is not necessary to peel an eggplant. Top with half of the remaining marinara, and then layer on all of the mozzarella slices. My grandmothers easy Baked Eggplant Parmesan recipe is a delicious vegetarian dinner with just 15 minutes of prep! of vegetable oil into the skillet. The only time I would ever eat it would be when my mom deep-fried it or she made this one classic Taiwanese eggplant dish with this amazing garlic sauce. Welcome to my farmhouse kitchen in the foothills of Virginias Blue Ridge Mountains. Coat each side of the eggplant with the flour. Most recipes for eggplant insist you salt it before cooking. Do you have to peel eggplant before you cook it? WebPeel the eggplant and slice into 1/4-inch thick slices. Kosher salt, as needed, plus 1 tablespoon. The pastella is the coating for the eggplant. December 22, 2011. Its quick and easy to do so and you can enjoy delicious eggplant parm without feeling like there is plastic inside your meal. Add the water and stir. It sounds simple, but it all starts with the right eggplant. My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dinner with just 15 minutes of prep! Dip eggplant slices in egg, then in bread crumbs. Add up to 3 additional minced garlic cloves. No, as I said were keeping this recipe quick and easy! In short, no, you do not have to peel the skin off of the eggplant before using it. Similar to other popular nightshades like tomatoes, peppers, and potatoes, eggplants prefer a room-temperature environment. Instead of frying the eggplant in a skillet, we let the oven do the work. How do you make eggplant parmesan from scratch? Inspired by a recipe in the New York Times by chef Gabrielle Hamilton, recounting a recipe from her Italian ex-mother-in-law. Place in a single layer in the prepared baking dish. Arrange about one-third of the eggplant slices in a single layer and cover with more paper towels. 3 Comments. Leftovers will keep in an airtight container in the refrigerator for 3-4 days, but the eggplant will get soggy as it sits. Delicious! Likewise, cheese that has a strong flavor, like blue cheese, aged gouda, and Swiss, are not good options. Flip them halfway through. This recipe was originally published in June, 2017. Let the eggplant rounds sit and release moisture for at least 1 hour and up to 2 hours. One that instantly jumped out at me was the handwritten Baked Eggplant Parmesan recipe on a weathered piece of yellow legal paper. so here's what I do: Dip each slice of eggplant in the egg, then coat both sides in the bread crumb mixture. Eggplant parmesan will always be one of my top favorite comfort foods. 2011-2023 Table for Two. Step. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). 5 Preheat the oven to 375. 2 1/4 pounds globe eggplant (about 2 large), 1 teaspoon kosher salt, plus more to taste, 1/4 cup plus 1 tablespoon extra virgin olive oil, divided, plus more to oil the sheet pans, 2 (28-ounce) cans whole peeled tomatoes (preferably San Marzano) diced, reserving the juices, or crushed tomatoes, 1/2cupfinely choppedfresh basil, packed, 1 1/4 cups shredded Parmesan cheese, divided, 1 1/2 pounds fresh mozzarella cheese, sliced into 1/4-inch slices. Simply cut off the end and slice into large, 1/4-inch thick circles. After you fry up the eggplant, I would lay it on wire cooling rack so air can get through on both sides. Coat each side of the eggplant with the flour. Garnishes and optional ingredients are not included. To get right down to it, no, it is not necessary to peel an eggplant. 5 Preheat the oven to 375. Traditionally the tomato sauce for eggplant Parmesan is made with passata, which is an uncooked tomato puree. Do you peel eggplant before making Coat each side of the eggplant with the flour. Add 1/2 teaspoon of red pepper flakes or more to taste. With the air pockets full of moisture, theres not as much room for the oil to soak in. December 22, 2011. I only have frozen eggplant right now, do you think I'd be able to use that? Instructions. It will keep in the fridge for up to 5 days. Cook for 4-5 minutes, flipping halfway through. Posted by: tomcat. Dip eggplant slices in egg, then in bread crumbs. Peel the skin away to get rid of any browned spots. I didnt have cornflake crumbs so I used Panko. If your eggplant is young, tender, and on the small side, the nutrient-rich skin The breading creates a barrier to help keep them from absorbing too much oil, but using the right kind of oil is also important. So each diner receives a neatly arranged stack of eggplant Parmesan. When you are cooking and have multiple things happening at once in the kitchen, it's easy to want to rush through and multitask to get everything done. The bottom of the eggplant should be tilted away from you or to the side. I love it that way! Layer the eggplant slices in a single layer (they can overlap slightly to fit), then top with sauce and cheese. 3. Directions Preheat oven to 350 degrees F (175 degrees C). WebMike's Deli Famous Eggplant Parmigiana Recipe | Food Network best www.foodnetwork.com. Yes, salting the eggplant before making eggplant parmesan draws out some moisture. It ends up being a matter of personal preference. Add the water and stir. Bake in the preheated oven for 5 minutes. Place in colander and sprinkle with salt. If you have knife skills and a steady hand, that should not be difficult, but if you struggle to keep them the same thickness, you can use a mandoline to ensure they are all the same size. If youd like to use your own recipe or store-bought sauce, youll need the same amount (48 ounces). Bake for 20 minutes; flip the slices over, and bake for an additional 15 minutes. Eggplant Parmesan is a classic Italian dish. It ends up being a matter of personal The salt helps draw moisture out of the eggplant. .embed-container { position: relative; padding-bottom: 56.25%; height: 0; overflow: hidden; max-width: 100%; } .embed-container iframe, .embed-container object, .embed-container embed { position: absolute; top: 0; left: 0; width: 100%; height: 100%; }. Bake. 2) Place an ovenproof pan on top of frozen eggplant so that the top is touching the pan. Set up your station so that you have flour in one shallow bowl, beaten eggs in another bowl, and the breadcrumb cheese mixture in another, in that order. When you take the dish out of the oven, let it rest. 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. A good sauce should enhance a dish and not drown the key players. Even though weve pulled out the moisture, there is still going to besome moisture so its best you fry up the coated eggplant ASAP. Place the breaded slices back on the rack. This can help the eggplant stay crisp after cooking because it removes some moisture before it has a chance to create sogginess. Place in colander and sprinkle with salt. Top with the remaining sauce and the remaining Parmesan. In the navigation, click on "start here" to get you on your way! 4. Simply cut off the end and slice into large, 1/4-inch thick circles. Dip each slice of eggplant in the egg, then coat both sides in the bread crumb mixture. The skin is nasty, its not like the skin of zucchini which is ok, it has the consistency of tape or plastic. Certain recipes just taste like home, and this simple eggplant parmesan is definitely one of those dinners. Preheat oven to 400 degrees F. In a shallow dish, beat eggs. Set aside. Layer half of the sliced mozzarella on top of the eggplant rounds. Eggplant has a very mild flavor, like spaghetti squash. Place in colander and sprinkle with salt. Always peel along the length of the eggplant (top to bottom) rather than peeling across the width (side to side). Your email address will not be published. Line the breaded eggplant on lightly greased baking sheets and bake for 20 minutes. Itd be a great meatless Monday meal. "If it's a larger vegetable, the skin tends to be thicker and harder to chew. Once the skillet is hot, add two eggplant slices at a time to the skillet and cook on both sides until golden brown, remove and set on a large plate lined with paper towels. Eggplant Parmesan is one of those great Italian comfort foodsa layered casserole much like lasagna but with slices of globe eggplant taking the place of pasta. Season with salt and pepper and serve. The pastella is supposed to be about the consistency of pancake batter. Mix well and set aside. Home | What We're Eating | Grandma's Baked Eggplant Parmesan, published on Dec 28, 2021, updated Oct 02, 2022. In a medium-sized mixing bowl, add all of the ricotta mixture ingredients. Cook for 4-5 minutes, flipping halfway through. Eggplants are part of the nightshade family. If you have trouble finding Sicilian eggplant in your supermarket, though, you can also use American eggplant for the dish since it is more widely available year-round. Sprinkle both sides of the eggplant rounds lightly with salt. Yes, it will take longer, but perfection takes time, and if you want your eggplant slices to be perfectly crispy on the outside and chewy on the inside, then don't make the mistake of overcrowding. Unfortunately, this is a common mistake when making eggplant Parmesan, and it's easy to see why. Serve with chopped fresh basil. Repeat until you've pan-fried them all. Place the eggplant parmesan slices in the air fryer basket so they are not overlapping and spray lightly with cooking oil spray or brush with oil. Dip each slice of eggplant in the egg, then coat both sides in the bread crumb mixture. In a medium saucepan over medium-high heat, heat oil until shimmering. Toss the eggplant with 1 tablespoon salt and let it drain in a colander for about 40 minutes. Resist the temptation to remove it too soon and leave your casserole dish of eggplant Parmesan in the oven a little longer to ensure the whole shebang gets enough heat and everything is cooked perfectly. Wonderful! We recommend using an air-tight container that helps you preserve the dish in good condition. Do You Peel Eggplant For Eggplant Parmesan : Top Picked from our Experts How do you cook eggplant without getting soggy? Here are four methods for baking frozen eggplant: 1) Preheat oven to 375 degrees Fahrenheit and place frozen eggplant on a baking sheet. It ends up being a matter of personal Bake at 375 F for 25-28 minutes, until nicely browned on top. Inspired by local traditions and seasonal fare, youll find plenty of easy, comforting recipes that bring your family together around the table. Pre-heat your oven to 400F and lightly grease a sheetpan, as well as a 9 x 12 casserole dish with butter or pam spray. Flip them halfway through. Serve with chopped fresh basil. All good things come to those who wait, and this has never been truer than in the kitchen. Make the sauce: Heat 1 tablespoon olive oil in a 4-quart saucepan on medium heat. Set aside for 45 minutes, then pat each slice dry with a paper towel. Any other dish that had eggplant in it, Id refuse to eat. In another bowl, combine breadcrumbs, 3/4 cup Parmesan, oregano, and basil; season with salt and pepper. WebPeel the eggplant and slice into 1/4-inch thick slices. Breading and frying the eggplant slices are part of the classic recipe, and if you skip this part, it can lead to soggy, mushy eggplant slices. Eggplant is part of the nightshade family, and like tomatoes, they are both nightshade fruits yes, they are fruits and not vegetables. Add a layer of eggplant slices (I was only able to fit about 3 a layer) then using a 1/4 cup, dollop marinara sauce on top of the eggplant slices. 3 Comments. Place another third of the eggplant rounds over the cheese. All Rights Reserved. Are you considering peeling your eggplant for eggplant parmesan Here are some reasons why you might want to do so: Peel the skin away to get a more even texture. If your eggplant is young, tender, and on the small side, the nutrient-rich skin