Eggplant Parmesan Recipe {Classic Italian Fried Eggplant Casserole} (2024)

FAQs

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

Do you have to peel eggplant before you cook it? The peel of an eggplant is completely edible. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled.

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.

Cooking it at a high temperature (425 F / 218 C) for enough time (25-30 minutes) to give it a browned exterior and tender interior. Just look at those cubed purple beauties!

Remember, this is eggplant parm, not sauce parm. 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).

Heat 1/4 inch of grapeseed oil in a nonstick skillet over medium until hot enough for frying. The ideal temperature for frying eggplant is about 365-375 degrees F. The best way to monitor the temperature is to use a deep fry or candy thermometer; or, you can drop a small piece of bread into the oil.

Once little droplets of moisture start to appear, rinse your eggplant slices under cold water to remove excess salt.

Salting the eggplant before cooking draws out excess moisture so the eggplant has a stronger flavor and a softer, more tender texture. Less water = more flavor.

Typically eggplant behaves like a sponge, soaking up heroic amounts of oil when fried. The Terzo Piano chefs use this trick to prevent heavy aubergines: Before frying, soak the strips of eggplant in an ice water bath. They will absorb water and drop in temperature.

What do eggplants go with? Flavourings: garlic, chilli, onion, basil, mint, cumin, parsley, coriander, oregano. Ingredients: haloumi, parmesan and mozzarella cheeses, anchovies, olives, tomatoes, eggs, beef, lamb, tahini, yoghurt, lemon juice, olives and olive oil.

If you're baking or roasting eggplants, give them some wiggle room so they cook evenly. You don't want to crowd the baking sheet or pan. "When you lay them on the tray to roast, make sure they're in a single layer and give them enough room to roast properly.

Why isn't my eggplant crispy? ›

Do you salt eggplant before making eggplant parmesan. Yes, salting the eggplant before making eggplant parmesan draws out some moisture. This can help the eggplant stay crisp after cooking because it removes some moisture before it has a chance to create sogginess.

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 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.

Once little droplets of moisture start to appear, rinse your eggplant slices under cold water to remove excess salt.